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Ganache Recipes | PastrySampler.com

Apricot Ganache

Recipe by Renee Shelton

This ganach contains sieved apricots and is flavored with a little kirsch.

Yield: 1 batch ganache.


  • 1 pint cream

  • 13 ounces canned apricots halves, sieved

  • 3 1/2 ounces glucose

  • 1 pound extra bitter dark chocolate

  • 7 ounces milk chocolate

  • 3 1/2 ounces butter

  • 2 ounces kirsch


  1. Chop the chocolate if it's not already in pistols or chips.

  2. Heat the cream, sieved apricots, and glucose to just boiling, and pour over the chocolate. Shake the bowl a little to ensure the chocolate is completely covered with the cream. Let set a few minutes to soften the chocolate.

  3. Whisk the chocolate and cream together until it is a smooth, shiny mass.

  4. Stir in the butter and kirsch. Let the ganache come to room temperature, and then chill. Use for truffle filling.



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