Alternatives to Heavy Cream Based Ganaches
Apr 24, 2011 | From the kitchen of Rose
My favorite frosting for the ultimate chocolate taste, texture and ease in making is chocolate ganache, which I wrote about, in a previous posting, Birthday Ganache.
When artist friend Martha Rast asked Woody, if we had any lactose free frostings,this lead to testing with unflavored soy milk to come up with a ganache that has a slightly tangier taste compared to the standard heavy cream ganache but also has an excellent flavor and texture making ideal for the lactose intolerant or vegan. The difference between a ganache made with heavy cream and one made with soy milk is that the soy milk gives a lighter color more toward a dark milk chocolate. Its preparation requires the addition of a higher percentage of the soy milk to keep a creamy texture that will adhere to the cake.
Here is the recipe for Soy Milk Ganache with Silk plain soy milk and Valhrona le Noir Gastronomie 61% cacao.
Soy Milk Dark Chocolate Ganache
Makes: almost 3-1/3 cups/29.3 ounces/834 grams
|dark chocolate, 60 to 62% cacao, chopped||14 ounces||400 grams|
|plain soy milk, preferably Silk||2 cups (16 fluid ounces)||16.6 ounces||473 grams|
|pure vanilla extract||1 tablespoon||.||.|
Have ready a fine-mesh strainer suspended over a medium glass bowl.
In the bowl of a food processor, process the chocolate until very fine. In a 4 cup microwave proof cup with a spout, or in a medium saucepan, stirring often, scald the cream (heat it to the boiling point--small bubbles will form around the periphery).
With the motor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Pulse in the vanilla. Pass the ganache through the fine strainer into the glass bowl and let it sit for 1 hour. Cover it with plastic wrap and allow it to cool at room temperature for several hours, until the mixture reaches a soft frosting consistency.
Storage times are even longer than the heavy cream based ganache of: up to 1 week at room temperature; 2 weeks refrigerated; and 6 months frozen.
The success of the soy milk encouraged us to explore other non-dairy milks. We found that Silk Almondmilk works just as well as a direct substitution for the soy milk, is less tangy, adds a lovely almond flavoring which gives a richer dimension to the chocolate flavor.
Further exploration had us experiment with coconut cream and milks. Canned versions of both, which are thicker than heavy cream, produced a ganache similar in color to that made with heavy cream but had the disadvantage of a noticeably gritty appearance. Coconut cream contains 24% fat and coconut milk contains 17% fat. However, coconut milk in the carton has only around 6% fat. A couple of tests arrived at a ratio that works with the chocolate's weight at 15% higher than the coconut milk, which is the opposite of the soy and almond milk versions. The coconut milk gives a subtle coconut taste to the chocolate and the ganache's color is darker than the ganache made with either soy or almond milk.