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Chocolate Ganache & Strawberry Daifuku for Valentine's Day
Chocolate Ganache & Strawberry Daifuku for Valentine's Day

Before you jump to Chocolate Ganache & Strawberry Daifuku for Valentine's Day recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been trained to think that “comfort” foods are not good for the body and should be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. Some foods actually do elevate your mood when you consume them. When you feel a little down and are needing an emotional boost, try a few of these.

Eggs, believe it or not, can be really great at dealing with depression. Just make sure that you don’t toss out the yolk. Every time you want to cheer yourself up, the yolk is the most vital part of the egg. Eggs, particularly the yolks, are loaded with B vitamins. B vitamins can be fantastic for elevating your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Try eating some eggs to feel better!

So you see, you don’t need to stuff your face with junk food when you want to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to chocolate ganache & strawberry daifuku for valentine's day recipe. To cook chocolate ganache & strawberry daifuku for valentine's day you need 14 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to make Chocolate Ganache & Strawberry Daifuku for Valentine's Day:
  1. You need <Batter>
  2. Prepare 200 grams ☆Shiratamako
  3. Use 100 grams ☆Jyoshinko
  4. Use 100 grams ☆Caster sugar
  5. Use 500 ml Water
  6. Get 2 grams Salt
  7. Prepare 1 Food Coloring (red)
  8. Prepare 1 good amount for handling the mochi Katakuriko
  9. Provide <Ganache>
  10. Take 80 ml Heavy cream
  11. Get 140 grams Baking chocolate = equivalent to 2 chocolate bars' worth
  12. Prepare 1 tsp Mizuame
  13. You need 1 Liquor (optional)
  14. You need 15 small Strawberries
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.

Reviews for: Photos of Chocolate Ganache. This chocolate ganache recipe is so easy. Pour hot cream over chocolate and whisk to make glaze, frosting or drips! Ganache is a chocolate dessert staple! Chocolate ganache (pronounced geh-Nahsh) is a basic pastry component made up of only two ingredients: melted chocolate and cream.

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