Chocolate is my all time favorite for dessert and candy recipes. I love the way it can accent almost any food and just to see it poured over pastries and cakes is a Devine sight! Chocolate ganache is very easy to make and is a wonderful addition to any dessert.
WHAT YOU WILL NEED:
- 1 Cup semi- sweet chocolate
- 1 Cup heavy cream
- 1 tsp vanilla extract
Chop chocolate and place in a small bowl. Then heat heavy cream to just under a boil. Leave on medium heat and stir continuously to keep from over scalding. Stir into bowl of chocolate and mix well.
Note that if you want a thicker ganashe then just use 1/2 of the hot cream at the start and add until you get the consistency that you desire. Just remember for future reference so that you only use what you will need. Stir in your vanilla extract and let stand for about a minute. You my friend are finish!
I feel it’s best to make your ganache and use it within 2 hours( it can stay at room temperature for that long) but if you want to make it ahead it will keep for up to 2 days refrigerated. You can also freeze it for up to a month. You should thaw it in the refrigerator first then set it out to bring it to room temperature before using. You can use other liquids like hot espresso for a mocha flavor but only use a couple of Tablespoons of the espresso then nuke for 10-15 seconds if needed to melt chocolate properly.
I hope you try this recipe. I am a big fan of pastries like eclairs and love a luscious ganache on top and also great for dipping. Enjoy and have a great day!
Contains Amazon affiliate links and I am compensated for qualifying purchases
Grayci's Gamut 
Leave a comment