davidmartiste (davidmartiste) wrote in vegancooking,

spare ganache & recipe questions

Please chime in on whichever question you may have some expert advice on.

First - I made the rosewater cupcakes with chocolate ganache from an earlier post. I expected more from the cupcakes. Not enough flavor... the cardamom didn't really shine through and neither did the rosewater. I used spelt flour instead of all-purpose. Would this have caused my cupcakes to sink? It was alright though because they formed a cup to hold extra ganache.

Now... I have plenty of extra ganache which was made with a bag of chocolate chips and 3/4 cups rice milk. I probably have 3/4 cup to 1 cup of the stuff left. Can I use that in a cookie dough or as a wet ingredient in SOMETHING rather than just using it as a topping again?

For what it's worth - I've used the following combo for ganache and it seemed thicker than the recipe above: 3/4 C soymilk, 1/4 C margerine, 12 oz choco chips, microwave soymilk & margerine 2 min. Pour in chips, stir until completely blended.
Tags: desserts-cupcakes, desserts-ganache
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