A classic ganache has cream and butter in it. I love it for dairy meals. This ganache is pareve and works well for cake fillings, frosting, and truffles.
- 36 truffles ServingsServings
- 14 ounce bittersweet chocolate (at least 70% cacao)
- 1 cup mango puree (i prefer Ceres brand)
- 2 egg yolks
- 1 vanilla bean, scraped
In a small saucepan over low heat, melt the chocolate with the mango puree, being careful not to burn the chocolate. Cool slightly.
In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks and vanilla bean on high speed to a ribbon stage (when the whisk is lifted, the mixture falls back into the bowl, forming a ribbon like pattern on the surface). Turn the mixer speed down and pour the chocolate mixture into the eggs. Scrape down the bowl and return the mixer to high speed. Whip the chocolate ganache until it has completely cooled and is fluffy (about 5 minutes).
The ganache can be stored, covered with parchment or plastic on the surface, in the refrigerator for up to 1 week or frozen for up to 1 month.
To roll the ganache into truffles, chill overnight. Scoop a small amount of ganache with an ice cream scooper and roll between your hands gently. Roll the truffle into cocoa powder, chopped nuts, or dip into melted chocolate.
Store the truffles in the refrigerator for up to 1 week.