Basic Keto Ganache
2/3 cup heavy whipping cream
1/3 cup unsalted butter
3/4 cup cocoa powder
1/2 cup erythritol (or sweetener of your choice)
1/2 tsp vanilla
1/2 tsp coffee
bring heavy whipping cream and erythritol to a simmer
add the rest, whisk it up,
keep at simmer for 3 minutes
remove from heat, try not to burn yourself eating it
Flambee topping
3 tbsp unsalted butter
1/4 cup erythritol
1/4 tsp cinnamon
pinch salt
1.5 cup halved strawberries
3 tbsp flammable alcohol – brandy is great
melt butter on med-high heat
add powders
swirl pan until darkened slightly – 2 mins
add berries, cook until tender (2 mins)
remove from heat, add booze
return to heat, fire it up
let it burn 5-10 secs
spoon berries on top of cake
reduce remaining sauce until thick
Mirror Glaze
Mirror Glaze
Instructions
- 2 tsp gelatin powder
- 5 tsp cold water
- 1/3 cup water
- 1/3 cup heavy whipping cream
- 1/2 cup cocoa powder
- 1/2 cup sugar/erythritol
- Mix gelatin and cold water. Leave it alone for 5 minutes. This is known as "blooming the gelatin"
- Whisk cocoa and water and make a thick paste.
- Add 2 tbsp of the cream, and gently stir it together. We do not want to whisk it.
- Keep adding 2 tbsp at a time while gently stirring.
- Add the sugar and keep stirring.
- On med-high heat, bring to a boil, while slowly stirring.
- Remove from heat, add the gelatin and keep stirring.
- Pour through a strainer into a container, cover the surface with clingwrap.
- Let cool to 31C / 88F
- Slowly pour over your smooth and crumb-free cake, or whatever it is you're decorating. Pour from the lowest possible height to minimize the chance of bubbles forming. We want a thin layer.
Notes