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Marshmallow & chocolate truffle ganache

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Janina O'Leary, Executive Pastry Chef at Trace at The W, and Susan Leibrock, from the Sustainable Food Center, joined us in the kitchen to tell us about a joint event between the two organizations. Janina also whipped up a tasty dessert for us to munch on.

Recipe: Marshmallow & chocolate truffle ganache


  • 375 g sugar
  • 10 sheets of gelatin
  • 120 gr egg whites
  • 1 vanilla bean


  1. Bloom gelatin in cold water
  2. Place sugar in a heavy bottom pot
  3. Add enough water to cover sugar
  4. Bring sugar to a boil and heat to 235 F
  5. Add bloomed gelatin to the hot sugar syrup
  6. At the same time beat egg whites until soft whites are formed
  7. Gradually add hot syrup to egg whites
  8. Beat until whites are cooled and stiff shiny peaks are formed
  9. Spread onto greased tray until set
  10. Cut into desired shapes and lightly powder with powdered sugar

Truffle Ganache


  • 3 cups sugar
  • 3 cups heavy cream
  • 980 gr 66% dark chocolate chips or block chopped into small pieces
  • Salt, pinch
  • 120 gr butter


  1. Heat cream until almost boiling
  2. Add sugar and stir to dissolve
  3. Place chocolate in heat resistant bowl
  4. Pour hot cream and sugar over chocolate
  5. Add salt and butter and stir until cooled


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