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.

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

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

Truffles:
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. 

Cookie Cups

My friend Cheryl gave me this clever idea of making cookie dough and then pressing it into mini muffin tins to make a cookie cup. Then, you can fill it with a dollop of whatever you like — cream cheese icing, jam, chocolate....be creative.

I made peanut butter cookie cups and filled them with chocolate ganache and crushed peanuts.


Here are some tips:

Be sure to spray your mini muffin tin with nonstick spray to help release the baked cookie cups.

Find a kitchen tool to help press a deeper indentation into the cookies after they've baked. I like to use the round 1-inch end of my spatula.

My perfect tool for pressing an indentation into the baked cookies.

Let the cookies cool before lifting them out of the pan.


Have fun and experiment with interesting flavor combinations. And, please share your ideas with me.


Peanut Butter and Chocolate Cookie Cups 
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg

Cream the peanut butter, shortening, and sugars until well mixed. Beat in the egg and finally add the dry ingredients.

Roll the dough into 1-inch balls and place in greased mini muffin tins. Press down the ball in the center to make and indentation and force the dough up the sides.

Bake in a 350 degree oven for 10 to 15 minutes.

When the cookies come out, immediately press down on the center of the cookie cup to force the indentation to stay. Cool and remove from pans.

Fill with chocolate ganache and crushed peanuts.


Ganache
12 ounces chocolate, chopped into small pieces (chips also work)
1 cup heavy cream

Place the chocolate pieces in a large bowl. Heat the heavy cream on medium high until it comes to a boil. Immediately remove from heat and pour over chocolate.

Stir until the chocolate is melted and glossy. Allow to cool until it's the desired consistency for piping. It's okay to put it in the refrigerator to speed up the process. Keep checking the ganache. If it gets too firm, it will be difficult to pipe.

Pipe or spoon into the cookie cups and top with crushed peanuts. The chocolate with set up more as it cools.