Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chocolate ganache & strawberry daifuku for valentine's day. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chocolate Ganache & Strawberry Daifuku for Valentine's Day is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chocolate Ganache & Strawberry Daifuku for Valentine's Day is something that I’ve loved my entire life. They are nice and they look wonderful.

This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate & heavy whipping cream! It's such a simple and delectable dessert topping. #chocolateganache #chocolatesauce #ganache This chocolate ganache is so easy to prepare. Chocolate ganache is simple and delectable dessert topping.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chocolate ganache & strawberry daifuku for valentine's day using 14 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Ganache & Strawberry Daifuku for Valentine's Day:

1. Take <Batter>
2. Prepare 200 grams ☆Shiratamako
3. Prepare 100 grams ☆Jyoshinko
4. Prepare 100 grams ☆Caster sugar
5. Prepare 500 ml Water
6. Get 2 grams Salt
7. Take 1 Food Coloring (red)
8. Prepare 1 good amount for handling the mochi Katakuriko
9. Take <Ganache>
10. Take 80 ml Heavy cream
11. Make ready 140 grams Baking chocolate = equivalent to 2 chocolate bars' worth
12. Get 1 tsp Mizuame
13. Get 1 Liquor (optional)
14. Get 15 small Strawberries

Making chocolate ganache without heavy cream is possible! Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch. Ganache (/ɡəˈnɑːʃ/; French: [ganaʃ]) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

Steps to make Chocolate Ganache & Strawberry Daifuku for Valentine's Day:

1. Put the shiratamako into a heat-resistant bowl. Crumble the powder with your fingers. Then add in the jyoshinko, caster sugar, and salt. Whisk together.
2. Add in half of the water to the dry ingredients and mix until well incorporated before adding another half. Dissolve the mixture into the water, being careful not to form clumps. At this point, the mixture will be silky smooth.
3. Dissolve the red food coloring in a little bit of water (not listed) and add to Step 2. Mix well.
4. Hull and wash the strawberries. Pat dry well.
5. Make the ganache cream. Warm the heavy cream in a double boiler. Add the baking chocolate (or finely chopped chocolate bar) and slowly melt. Once melted, add the mizuame. The mixture will become shiny. Add liquor if you prefer.
6. Cover a small metal tray (but large enough to line up 15 strawberries, as seen in the photo at Step 7) with plastic wrap in a way that's easy to remove later. Pour in the ganache.
7. Once the ganache has cooled slightly, line up the strawberries.
8. Chill in the refrigerator for 1 hour, until the ganache hardens. Since the strawberries will be wrapped in the chocolate later, be careful not to let them chill too long because the ganache will become too hard.
9. Use a scraper or something similar to divide the ganache into 15 portions, then wrap up the strawberry as shown in the photo.
10. Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once it's sealed closed, dust with katakuriko one more time and place it in a cupcake liner.
11. Microwave at 600 W for 4 minutes then stir with a whisk. At this point it's not really that warm. Microwave for 2 minutes. Switch to a heat-resistant rubber spatula. Now the mixture will be warmed in some places, but not all the way through. Microwave for another 2 minutes. Now the mixture will be piping hot and sticky. Lastly, mix very well with a rubber spatula.
12. Plop the piping hot Step 11 onto the tray with katakuriko from Step 10. Flatten and stretch it out with a spatula. Divide it into sections using a scraper or something similar.
13. Since ganache has a gluing effect, I spread the katakuriko on the outside, but if you're just using anko, it will lose it's stickiness, so it's unnecessary.
14. Once the hot mochi mixture has cooled down a bit, hold it in the palm of your hand and wrap it over the ganache covered strawberries. If you do this while the mochi is too hot, the ganache will melt. It's a good idea to cover your hands with katakuriko while wrapping. Obviously, since my hands were busy, I couldn't take a photo of this process.
15. Spread the mochi on your palm and wrap the strawberry in it with the pointy end facing down. Once it's sealed closed, dust with katakuriko one more time and place it in a cupcake wrap.
16. Let it cool for a little while to let the ganache settle, and then enjoy. They're also super chewy the next day.

Ganache is normally made by heating equal parts by weight of cream and chopped. This chocolate ganache recipe is so easy. Pour hot cream over chocolate and whisk to make glaze, frosting or drips! This chocolate ganache recipe is so easy. It is perfect as a filling or for glazing desserts such as cakes and doughnuts.

So that is going to wrap this up with this exceptional food chocolate ganache & strawberry daifuku for valentine's day recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!