Best Blueberry Ganache Recipes

BLUEBERRY AND WHITE CHOCOLATE GANACHE ON A PROFITEROLE

Steps:

• Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
• Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
• Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
• Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
• Preheat oven to 400 degrees F.
• Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
• Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.

CHOCOLATE GANACHE TART WITH BLUEBERRY GRAND MARNIER SAUCE RECIPE - (4.5/5)

Steps:

• Sweet Crust: Preheat oven to 375F. In a bowl, cream butter and 1/2 cup sugar. Add flour and mix until dough forms. Shape dough into disc and chill in fridge for 15 minutes. Remove dough, place on parchment lined cutting board, dusted with pastry flour and roll to 1/8 inch thick. Grease mould so tart lifts easily. Transfer dough in 9 inch tart mould. Chill in fridge for 30 minutes. Bake on a tray until golden, approx. 25 minutes, rotating halfway through. Cool. Place chocolate in bowl. In saucepot, scald cream and pour over chocolate. Whisk until smooth. Pour into crust. Chill in fridge. Blueberry Sauce: Place blueberries, Grand Marnier, remaining sugar, zest and juice of orange in saucepot. Cook until blueberries are soft and sugar dissolves, cool. Puree and strain until smooth. Add lemon juice to taste. Slice tart and garnish with blueberry sauce. Add dark and white chocolate curls. Serve.

FLOURLESS CHOCOLATE GANACHE TART N WARM CHERRY AND BLUEBERRY RUBY PORTO SAUCE

Steps:

• 1. To make tart shell, place Almond Meal (or pulverized nuts), maple syrup, and butter in bowl and fold until properly mixed. Place parchment paper in 8-10 inch tart pan with removable bottom. 2.Preheat oven to 375F 3. Butter the sides of pan for easy removal. 4.Press mixture into tart pan. 5. Bake crust for 15-20 min or until golden brown. 6. Set up 2 double boilers 7. Place chocolate in a double boiler and melt. 8. In other double boiler heat cream until scalding hot. 9. Beat egg yolk into the boiler with chocolate. (chocolate will slightly harden and clump it's ok it will smooth out again once you add the cream). 10. Pour scalding hot cream into the chocolate and stir or beat until all the chocolate is smooth again. 11. Pour mixture into shell and chill tart for at least 2 hours 12. To decorate, cut out a stencil of a pattern and place over the tart. Pour powdered sugar into a sifter and sprinkly lightly over the stencil. Remove stencil and serve. SAUCE: 1. If cherries and blueberries are frozen; thaw, drain and save the juice. 2. Pour juices from cherries into glass cup and add merlot and Porto to measure 1 cup. 3. Stir 3 tablespoon of honey and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. 4. Gradually whisk in wine mixture, then cherries and blueberries. 5. Cook over medium-high heat until cause boils, thickens and is translucent, stirring frequently, about five minutes. 6. Remove from heat. Stir in vanilla extract. 7. Spoon warm sauce over Ganache tart and serve immediately.

COCOA BROWNIES WITH BLUEBERRY GANACHE

Steps:

• Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil.
• Place the chocolate chips in a large bowl.
• Pour in the hot butter and let stand for 30 seconds.
• Stir until completely melted.
• Sift in the sugar and cocoa powder.
• Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool for 10 to 15 minutes.
• To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
• Place the blueberries and sugar in a small saucepan over medium heat.
• Cook and stir until mixture becomes sauce like and bubbly.
• Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
• Pour blueberry liquid over chocolate chips.
• Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
• Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
• The ganache should be used for spreading while warm.

BLUEBERRY GANACHE RECIPE - (2.6/5)

Steps:

• Cook blueberries & sugar over medium heat until syrup consistency. Strain over a mesh strainer. Discard skin & seeds, save syrup. Simmer heavy cream & stir in chocolate. Whisk in syrup until smooth. Lasts 4 days refrigerated and 3 months frozen.