ganache over cheesecake
The basic ganache recipe is low carb, especially if using Chocoperfection baking chips or a Lindt 85% chocolate bar. The second ganache is definitely lower in carbohydrate values, since cocoa is substituted. While values seem astronomically high, remember, this recipe covers a vast amount of dessert and should be portioned accordingly.
In the cocoa recipe, it is assumed that the sweetener is a 0 carb sweetener. If using Splenda, adjust accordingly, as each Tbsp carries roughly a carb.
Ganache as a cover:
It is absolutely important to completely cool and consider a crumb coat for the dessert you plan to cover. The crumb coat is simply brushing away any crumbs, and spreading a light coating of ganache over the dessert prior to pouring. A completely cooled dessert will ensure a more perfect coat (a warm dessert turns the ganache from shiny to dull).
Ganache Piped Frosting
Chill ganache, then whip with a hand mixer. Pipe through a cake decorating tip.
Ganache decoration:
Leftover ganache also makes a lovely decoration on a cake plate when piped through a cake decorating tip as is. (see image below)
Each recipe is enough to cover a 9″ cake.
Ganache
8 ounces bittersweet/semisweet low carb chocolate
4 Tbsp butter
8 Tbsp heavy white cream
On the stove over medium heat, bring cream and butter to a boil. Place chocolate in separate bowl. Pour hot cream/butter mixture over chocolate. Let sit for 5 minutes. Stir and use.
Place cooled dessert on baking rack over a cookie sheet to catch drippings. Pour ganache over dessert and refrigerate. It is absolutely important dessert is thoroughly cooled or the ganache will have a dull texture.
Nutritional Information per recipe for Lindt: Calories: 2078, Carbohydrates: 51 g, Fiber: 18g, Net Carbohydrates: 33 g, Fat: 198g, Protein: 27g
Nutritional Information per recipe for Chocoperfection Baking Chips: Calories: 1313, Carbohydrates: 110 g, Fiber: 93g, Net Carbohydrates: 17 g, Fat: 210g, Protein: 10g
Cocoa Based Ganache
12 Tbsp unsweetened cocoa powder
8 Tbsp equivalent sugar substitute
8 Tbsp butter
8 Tbsp heavy white cream
On the stove over medium heat, bring cream and butter to a boil. Place chocolate in separate bowl. Pour hot cream/butter mixture over chocolate. Let sit for 5 minutes. Stir and use.
Place cooled dessert on baking rack over a cookie sheet to catch drippings. Pour ganache over dessert and refrigerate. It is absolutely important dessert is thoroughly cooled or the ganache will have a dull texture.
Nutritional Information per recipe: Calories: 1465, Carbohydrates: 39 g, Fiber: 12g, Net Carbohydrates: 27 g, Fat: 142g, Protein: 15g
I think you might be missing a step or two…
Hi! It's a very basic recipe based on how I have used the ganache. What do you feel is left out? I will gladly amend if I've forgotten something.
Thanks so much for the chocolate info. I'm copying it down to an index card for later.
Yes please, in the steps when does the chocolate go in the butter/cream? Thanks!
Caught what I missed last night. Thanks for pointing out that I had forgotten to mention what to do with the chocolate!
My brain is meltinggggg
I love the chocolate squiggles! Ganache is just so delicious. I used it to frost cakes (not LC though) and it's quite stable. Thanks for the LC version!
I make ganache all the time. But I make a bowl full at once. I used a combo of cyclimate tabs and splenda tabs for sweetener (just dissolve them in a tiny bit of water and lots of vanilla extract). I roll it into balls to make truffles (roll it in cocoa, coconut and or chopped nuts and sometimes I put a whole roasted hazelnut in the middle – gorgeous!)
Or I make it with more cream and butter that you do and use unsweetened cocoa podwer. I add more cream and butter and dip strawberries in it before it sets hard (as my "treat" as generally I am on induction and don't carb it very often!).
I will be trying the peanut butter cheesecake – maybe mod it using almond or hazelnut butter.
Thanks for your efforts!!!
Okay what did I do wrong?
Mine came out more like frosting then ganache?
Tried 2x. It is also still very bitter. I tried making it from coco. tried the E&X & then again w/ stevia.
When should I have added the sugar sub? I added it to cream & butter.
When do you add sugar in the cocoa powder ganache?
I was wondering the same thing Gina. I would imagine you would add it to the butter/cream before you pour the butter/cream mixture into the cocoa but I guess we’ll see. 😉