So rich, so delicious!
Perfect as a sweet little bite with coffee, the kirsch ganache is great! And, what’s more, I didn’t even need to go and buy kirsch – we had an ancient bottle in the liquor cabinet so I used that. Be warned – it’s a fair slug of kirsch – but the result is not too overpowering. It makes about 100 small little chocolates, and while I would have liked to eat it all, I ended up giving some of it to my son’s kinder teachers. They loved it!
It’s also really easy to make…always a bonus.
Use really good cocoa. This is not the place for the Cadbury Bourneville of the world – I bought the Van Houten Dutch Cocao at the local supermarket. It’s ok – but I’m sure I could find better. Another project!
Don’t be tempted to put it in the fridge until it’s mostly set at room temperature. Once you do put it in the fridge, I’d leave it there for a few hours before you start cutting.
I used a lamington tin lined with glad wrap to pour the ganache in to. I also tapped it on the bench a few times to get rid of any air bubbles that might have been in there – I did see a few on the top once I poured it in, which was what prompted me to do it in the first place.
If I had my time again, I’d wait until I was just about to serve it before cutting the squares off and covering them with cocoa. I did the whole lot at once, and the cocoa absorbs over time.
I used the Lindt 70% cocoa chocolate. It tastes great. I also bought (but didn’t use) the special Lindt Speciality Cooking Chocolate. I’ll get around to making it again one day as it was pretty good – so I’ll try it with that next time. I know our supermarket often has the regular 70% Lindt on sale, so I’ll keep my eye out and stock up when they’re on sale next.
The UHT cream was only available in 200ml packs at my supermarket. I used just under three packs for this recipe.
When I was thermomixing the cream, glucose syrup, kirsch and salt, it didn’t actually reach 80 degrees before the recommended time had elapsed – it still worked and produced a pretty good result.
When measuring out the glucose syrup, I found it easier to put the lid on the thermomix, invert the MC, and then use the scales function. It would be even easier if next time I ran the MC under some very hot water, to make sure than when I went to add the glucose syrup to the mix, it would come out of the MC a little quicker!! As they say in North America – watching it drip out was really as slow as molasses in January!
March 20, 2012 at 11:42 am
I’ve been lucky enough to try one (or two) of these and they really are good!
September 17, 2012 at 12:11 pm
I tried this recipe but it did not hat set can I ask what I did wrong I used all the right igredents
September 18, 2012 at 2:54 am
Maybe your chocolate didn’t melt properly? It doesn’t actually set hard, it’s still quite gooey even when it’s finished. How unset was yours?
September 19, 2012 at 11:42 am
Mine was very gooey and did not set I was not happy with the result
September 22, 2012 at 11:58 pm
Excellent! Did you by chance use a new container of the glucose syrup?
September 23, 2012 at 2:07 am
No I do not I put more of it in and it set better lol