Chocolate ganache is one of those things that once you have made it, you will try to put it on everything. The first time I made it I was sure that it wouldn't turn out or wouldn't be the same as some fancy bakery, I was wrong. This is one of the easiest recipes that anyone can make and not mess up. Just writing this is making me want to go make a chocolate cake so I can try this as a filling. The possibilities with this are endless, enjoy!
Ingredients:
1 8oz Bittersweet Chocolate bar, Ghirardelli is best
1 cup heavy cream
2Tbs. Powder Sugar
Finely chop chocolate bar and place in microwave safe bowl. Pour heavy cream over the chocolate then add the powder sugar. Microwave for 30 seconds, then stir. If it is still lumpy microwave for 10-15 seconds at a time until it becomes smooth when you stir it. Do not over heat. Once chocolate is smooth it is ready to be used.
For the cookies pictured (salted brown butter cookies), i put the ganache in a piping bag to decorate the cookies. However, you can pour the glaze over a cake, drizzle on cupcakes, or dip pretzels. If you refrigerate the glaze until firm and then use an electric mixer to beat until fluffy you will get a completely different ganache which is more like a frosting or a filling. The ganache is amazing both ways. Once you are comfortable with making it you can play around with the ingredients. Lately I have been adding Baileys Irish Cream to mine, replacing a couple Tbs. of the heavy cream for Irish Cream gives the ganache an extra richness that is even more incredible. Plus with all the flavors Baileys offers now the sky is the limit with your gananche.
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