Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Chocolate Ganache & Strawberry Daifuku for Valentine's Day. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Chocolate Ganache & Strawberry Daifuku for Valentine's Day Recipe. This rich, silky chocolate ganache is beyond easy to make and perfect for chocolate glazes, filling cakes and even making truffles! Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to glazes and layer cakes, is a simple enough thing.

You can cook Chocolate Ganache & Strawberry Daifuku for Valentine's Day using 14 ingredients and 16 steps. Here is how you cook that.

Ingredients of Chocolate Ganache & Strawberry Daifuku for Valentine's Day

Prepare of <Batter>.
Prepare 200 grams of ☆Shiratamako.
Make ready 100 grams of ☆Jyoshinko.
You need 100 grams of ☆Caster sugar.
Take 500 ml of Water.
It’s 2 grams of Salt.
Take 1 of Food Coloring (red).
It’s 1 of good amount for handling the mochi Katakuriko.
It’s of <Ganache>.
Prepare 80 ml of Heavy cream.
Take 140 grams of Baking chocolate = equivalent to 2 chocolate bars' worth.
It’s 1 tsp of Mizuame.
Take 1 of Liquor (optional).
It’s 15 small of Strawberries.

The price of cream is expensive, so I didn't want to spend the.Ganache (/ɡəˈnɑːʃ/; French: [ganaʃ]) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate.It is perfect as a filling or for glazing desserts such as cakes and doughnuts.

Chocolate Ganache & Strawberry Daifuku for Valentine's Day instructions

Put the shiratamako into a heat-resistant bowl. Crumble the powder with your fingers. Then add in the jyoshinko, caster sugar, and salt. Whisk together..
Add in half of the water to the dry ingredients and mix until well incorporated before adding another half. Dissolve the mixture into the water, being careful not to form clumps. At this point, the mixture will be silky smooth..
Dissolve the red food coloring in a little bit of water (not listed) and add to Step 2. Mix well..
Hull and wash the strawberries. Pat dry well..
Make the ganache cream. Warm the heavy cream in a double boiler. Add the baking chocolate (or finely chopped chocolate bar) and slowly melt. Once melted, add the mizuame. The mixture will become shiny. Add liquor if you prefer..
Cover a small metal tray (but large enough to line up 15 strawberries, as seen in the photo at Step 7) with plastic wrap in a way that's easy to remove later. Pour in the ganache..
Once the ganache has cooled slightly, line up the strawberries..
Chill in the refrigerator for 1 hour, until the ganache hardens. Since the strawberries will be wrapped in the chocolate later, be careful not to let them chill too long because the ganache will become too hard..
Use a scraper or something similar to divide the ganache into 15 portions, then wrap up the strawberry as shown in the photo..
Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once it's sealed closed, dust with katakuriko one more time and place it in a cupcake liner..
Microwave at 600 W for 4 minutes then stir with a whisk. At this point it's not really that warm. Microwave for 2 minutes. Switch to a heat-resistant rubber spatula. Now the mixture will be warmed in some places, but not all the way through. Microwave for another 2 minutes. Now the mixture will be piping hot and sticky. Lastly, mix very well with a rubber spatula..
Plop the piping hot Step 11 onto the tray with katakuriko from Step 10. Flatten and stretch it out with a spatula. Divide it into sections using a scraper or something similar..
Since ganache has a gluing effect, I spread the katakuriko on the outside, but if you're just using anko, it will lose it's stickiness, so it's unnecessary..
Once the hot mochi mixture has cooled down a bit, hold it in the palm of your hand and wrap it over the ganache covered strawberries. If you do this while the mochi is too hot, the ganache will melt. It's a good idea to cover your hands with katakuriko while wrapping. Obviously, since my hands were busy, I couldn't take a photo of this process..
Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once it's sealed closed, dust with katakuriko one more time and place it in a cupcake wrap..
Let it cool for a little while to let the ganache settle, and then enjoy. They're also super chewy the next day..

Chocolate ganache (pronounced geh-Nahsh) is a basic pastry component made up of only two ingredients: melted chocolate and cream.This rich chocolatey mixture is incredibly versatile and can.Traditional chocolate ganache is made with equal parts melted chocolate and heavy cream, but it Making a chocolate ganache with milk.

Make perfect chocolate ganache using chocolate and cream!Learn the correct proportions to use Depending on how much cream you use, your ganache can be moist (like the filling for chocolate.Whipping the ganache once it's set it will lighten the color How to Make Chocolate Ganache.Now that you have a good overview of what ganache is and how it works.Spoon leftover ganache into an airtight.