Monday, April 22, 2013

Chocolate Ganache

Chocolate ganache is so versatile yet so simple to make.

It can be drizzled over cakes for a glossy glaze, whipped into a creamy chocolate frosting or cooled and rolled into chocolate truffles.

Only two ingredients are needed to make ganache: chocolate and heavy cream.

Flavorings can also be added but it's essential that they contain no water or they will ruin the chocolate. If you want to flavor the ganache use liqueurs like Grand Marnier (orange) , Kahlua (coffee) or Kirsch (cherry) - two or three tablespoons are all you need.

It's also your choice what kind of chocolate you use. My preference is dark but semi-sweet or milk would work just fine.

Chocolate Ganache
12 ounces chocolate, chopped into small pieces
1 cup heavy cream
optional - two or three tablespoons of flavored liqueur

Place chocolate in a large bowl. 

Heat the heavy cream in a small pan over medium high heat until it comes to a boil.

Remove the cream from the heat and immediately pour it over the chocolate.

Stir the chocolate until it is completely melted and smooth and glossy. If you want to flavor the ganache, add the liqueur.

Let the chocolate cool to the desired consistency and pour over cakes or cupcakes.

Let the ganache cool completely and then whip on high speed until the color lightens and it is smooth and creamy.

Cover the ganache with plastic wrap and let it chill in the refrigerator. Scoop a small amount at a time and roll into balls. The balls can then be dipped into melted chocolate or coated with confectioners sugar or cocoa powder. 

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