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Published Monday, April 6, 2015

Geller’s Ganache

The following recipe by Chef Jamie Geller is from the “Joy of Kosher” cookbook.

A classic ganache has cream and butter in it, but this ganache is parave and works well for cake fillings, frosting, and truffles.

Chocolate-Mango Ganache Truffles

14 oz. bittersweet

chocolate (at least

70 percent cacao)

1 C. mango puree

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 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. Roll the truffle into cocoa powder or chopped nuts, or dip it into melted chocolate. Store the truffles in the refrigerator for up to 1 week.

Makes 36 truffles.

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