Chocolate Ganache

18 Apr

The 12-step chocoholics program: Never be more than 12 steps away from chocolate! ~Terry Moore

Well, lucky for me we live in a 628 square foot apartment in NYC and there probably are not even 12 steps in my kitchen. Ergo, I am NEVER more than 12 steps away from chocolate. Phew!

This week I am on a mission to make ice cream sauces because it’s Passover and I am limited in my ability to make ice creams with mix-ins. In the absence of these mix-ins my ice creams feel naked. Now, you should all know that I am a girl who almost never eats ice cream plain. To me, part of the experience of eating ice cream is to see how many outrageous toppings I can cram on top, without completely losing the essence of the actual ice cream flavor. The only exception to this rule is when I eat an ice cream that is chock full of mix-ins, in which case adding a topping would be like bringing jewels to the queen!

Simply put, I think toppings are to ice cream as accessories are to women. No woman deserves to be void of accessories, and so by the same logic, no ice cream deserves to be void of toppings.

Enter chocolate ganache.

This recipe is extremely easy (are you sensing a trend?). My goal here is to provide simple, inexpensive recipes for ice cream toppings so that if you wanted to create your own ice cream sundae bar you’d have pretty much every topping at your finger tips. So far we have dulce de leche, and now chocolate ganache!

Here’s my recipe for today:

Chocolate Ganache

Copied exactly from Ciao Bella

Ingredients

8oz semisweet, bittersweet or white chocolate (I used semi-sweet from Trader Joe’s – in my humblest of opinions they are the best bang for your buck)

2tbs butter

3/4 cup heavy cream

Method

Melting the butter into the cream

Melt the cream and the butter in a saucepan on low. Whisk or stir continuously so that the butter melts into the cream. Do not boil the liquid; keep it on the stove top only until small bubbles form around the edges and the butter is fully mixed in.

Pour the chocolate into a heat proof bowl.

Pour the cream mixture on top of the chocolate mixture and stir gently until it all mixes together.

Let the mixture cool slightly. If it cools and hardens, rewarm it by soaking the bowl of ganache in warm water. Stir for about 5-7 minutes and the ganache will warm up.

Cream mixture poured over the chocolate

The ganache can be stored in the refrigerator for approximately 5 days.

The Verdict: Excellent. Rich. Yummy!

The Ganache!

This is a wonderful topping to drizzle over ice cream or sorbet, as well as a perfect coating to use for gelato or ice cream truffles.

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3 Responses to “Chocolate Ganache”

Trackbacks/Pingbacks

  1. Day 14 – Dulce de Leche Gelato « 365 Scoops - April 27, 2011

    […] should note here that what made this treat truly extra special was the drizzle of chocolate ganache on […]

  2. Day 17 – Cookie Dough Ice Cream « - May 1, 2011

    […] had a little leftover chocolate ganache that I reheated and drizzled over the top which was a really nice addition. […]

  3. Chicago Bulls Ice Cream « - May 24, 2011

    […] recipe yet. You may think that you’re having deja vu, and you are! I’ve made this ganache recipe before, but doctored it with rosewater to give it a Chicago Bulls flair. Melt the cream and […]

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