Decadent Chocolate Ganache
- Jaime
- May 12, 2020
- 1 min read
I love a good rich chocolate flavor. I went as pure as could on this one. Sometimes I add a little coffee to enhance the cocoa flavor but, not in this specific one.
You will need 4 oz of bittersweet chocolate. I used 60% Ghirardelli Chocolate for this. It just happened to be what I had on hand. 1/2c heavy cream and 2tbsp of butter at room temp cut into pieces and finally 1tsp vanilla extract.
Put the chocolate (if it is in a bar chop it) into a bowl.
Warm the cream in a small saucepan over med heat until it is almost at a simmer. DO NOT BOIL THE CREAM. It could scald it and could mess with the taste and make up of the ganache. Pour over the bowl of chocolate, add the vanilla and mix together without whipping it. let it sit one minute then mix in the butter. Let it cool in the fridge until it is in a pipe-able or spreadable consistency. You can use this to make homemade truffles, fill a cake, macarons, cupcakes, cakes. There are also so many fun possibilities that can be done with ganache and I hope you enjoy playing around with it as much as I do.
Until next time, happy cooking.
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