This Champagne ganache recipe appears in Valerie Gordon’s Champagne Cake, where it is used as a filling between each layer of the golden butter cake, but it is also a great recipe to add to your general repertoire. Try it on your favorite white, yellow or chocolate cake recipe, or for the most elegant cupcakes at a New Year’s Eve party.
Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013. Image: by Peden and Munk.
- 1 tablespoon powdered gelatin
- 3 tablespoons cold water
- ⅔ cup (5.33 ounces) Champagne or sparkling wine
- 2 tablespoons Cognac or other brandy
- ½ teaspoon vanilla extract
- ¼ cup (2 ounces) heavy cream
- 3 tablespoons light corn syrup
- 2 cups (11 ounces) 38% milk chocolate chips, fèves, or chopped 38% milk chocolate, melted
- 2 ounces 61% bittersweet chocolate, chopped and melted
- 9 tablespoons (4.5 ounces) unsalted butter, softened
- Sprinkle the gelatin over the cold water in a small bowl. Let sit for 10 minutes, until the gelatin softens.
- Meanwhile, pour the Champagne, Cognac, and vanilla into a measuring cup.
- Combine the melted chocolates in a medium bowl. Pour the cream and corn syrup over the chocolates and, using a small silicone spatula, stir the mixture in one direction, concentrating on the center, until the ganache is smooth and glistening.
- Slowly pour the Champagne into the ganache, whisking constantly (if you add the Champagne too quickly, the ganache will separate). Add the butter and stir until it is completely melted, about 1 minute. Put the ganache in the coolest part of your kitchen and let set, stirring occasionally, until spreadable, for about 1 hour before using.
- Leftover ganache can be covered and refrigerated for up to 2 weeks; see instructions below.
- Chill the Champagne before uncorking it. Opening a bottle of room--temperature Champagne is dangerous, as the cork is likely to explode out of the bottle.