Chocolate Ganache Bunnies
Makes 3 dozen bunnies (2" each)
Ingredients
For Ganache Filling
- 2 cups heavy cream
- 1½ lbs bittersweet dark chocolate, chopped
For Bunnies
- 1¾ - 2 lbs bittersweet dark chocolate, chopped & divided
- 36-40 mini marshmallows
Equipment
- double boiler
- digital meat thermometer
- bunny candy molds
- bench scraper
- pastry bag
- toothpicks
- food service (non-powdered) gloves
How-to
Make Ganache Filling
- In a medium saucepan, bring heavy cream to a scald (the point just before boiling) over high heat*
- Shut off the heat and remove saucepan. Add 1½ lbs chopped chocolate and allow to melt, whisking continuously until smooth
- Pour ganache onto a rimmed sheet pan (for faster cooling), or in a bowl. Cover with plastic, pressing atop the ganache and allow to set in the refrigerator at least 30 minutes
- *To flavor the ganache, add flavoring agent to cream, then bring to a scald (spices, etc.). To add liqueur, substitute half of the cream with a liqueur and bring to a scald before adding the chopped chocolate to melt
Temper Chocolate for Molds
- Simmer 1” of water in a medium saucepan, and fit a heatproof stainless steel bowl atop (do not allow the bottom of the bowl to touch the water)
- Add chopped chocolate, minus about a half cup (to use as the “seed”) to the bowl to melt. Using a digital meat thermometer, heat the melted chocolate to 110º. Do not allow the chocolate exceed 120º
- Once the proper temperature is reached, remove the bowl of chocolate from the heat and wipe the bottom of condensation
- Slowly add the reserved “seed” and stir into chocolate, a little bit at a time, never adding more until the last addition has fully melted, and allow the temperature of the chocolate to drop down to 91º
- To keep chocolate at the correct temperature, cover with plastic wrap and place on a heating pad set to medium heat
Coat Molds
- Spoon the tempered chocolate into the candy molds, to fill to the top
- Rap the molds against the countertop a few times to allow the chocolate to settle into the details of the molds, and to eliminate air bubbles
- Over a sheet pan or a bowl, turn the molds upside down and drain the molds of excess chocolate, swirling in a circular motion, and take a metal bench scraper to scrape the excess chocolate around the molds
- Return the molds to their upright position and set aside for the chocolate to solidify for 10-15 minutes. You will know that the chocolate is set when it has lost its shine. Assure that the tempered chocolate remains at 91º
Fill & Top Molds
- Transfer cooled ganache into a pastry bag fitted with a medium round tip
- Pipe ganache into the molds, almost filling to the top, but leaving room for the bottom layer of tempered chocolate
- Push down any “tails” of ganache with a slightly-damp finger to smooth
- Pour tempered chocolate across backs of molds, covering ganache completely
- Rap a few times against the countertop to settle chocolate and eliminate air bubbles. Holding the molds at an angle, scrape excess chocolate from around mold with a bench scraper, only scraping once or twice (any more will tear up the back layer of the tempered chocolate in the molds)
- Refrigerate molds at least 10-15 minutes until the chocolates are firm enough to pop out. Keep a small amount of tempered chocolate at 91º to add tails to bunnies after removing from the molds
- To remove, flip molds upside-down and rap at an angle firmly against counter top in one motion. The candies should pop out in one or two taps
- Once removed from molds - and with gloved hands so as not to get fingerprints on the chocolate - use a toothpick and dab a tiny bit of chocolate where you would like to stick the tail. Add marshmallow, and allow to firm a few additional minutes
- Give as gifts, or eat immediately! Store at room temperature in a covered container