Dark Chocolate Ganache
5 oz chocolate, chopped
5 oz heavy cream
Heat cream to a simmer and then pour over chocolate. Whisk until smooth.
White Chocolate Ganache
7 oz white chocolate
5 oz heavy cream
2 limes, zested and finely shaved
Heat cream to a simmer and then pour over white chocolate. Whish until smooth and then whisk in zest.
Marshmallow Ganache
2 sheets gelatin
1 lb. granulated sugar
2 oz glucose
4 egg whites
1 cup water
Soak gelatin in cold water. Bring sugar, glucose and water to a boil. Put candy thermometer in pot and cook until 230 degrees. In a stand mixer, whip whites until frothy and then mix a couple minutes more on low speed. Slowly pour in syrup, and then add gelatin. Whip until smooth and then cool.
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