This is not much of a recipe but basically a tasty idea for what to do with leftover ganache. And I am sure most of us at some point or another have leftover ganache that we don’t know what to do with.
In my case, I had some leftover ganache from my recent attempt at making fennel-flavoured Oreos (recipe for the ganache here). Not wanting the good stuff go to waste, here is what I came up with.
I had kept my ganache in the fridge given the limited shelf-life of ganache due to the use of fresh cream so I the ganache come to room temperature first.
Once soft enough to roll (you don’t want to wait too long here otherwise you will get very sticky fingers during this step), divide your ganache into equal sized chunks and carefully roll into balls.
Sprinkle some fleur de sel over your little ganache balls, roll in cocos powder, sit in mini cupcake liners and decorate with a single salt crystal.
These are best kept in the fridge and go perfectly with a strong cup of espresso for an after dinner treat. Not only am I still obsessed with all things fennel, I especially liked how the sea salt and the cocoa powder cut through the sweetness of the white chocolate. Definitely something to be made again (and not just for leftover ganache!)