| WINE PAIRING: A glass of port and a spoonful of Chocolate Ganache will make any meal feel special. If you want to get fancy, use a melon ball tool to scoop a beautiful ball of Chocolate Ganache into a small bowl and serve with a espresso spoon. Call it “Chocolate Melon Ball” and watch your guests swoon. |
Chocolate Ganache is one of those staples that I keep in my fridge at all times for a chocolate emergency. Here are just a few ways that a chocolate ganache can save the day.
- Scrape the icky frosting off of a store bought cake, spritz the cake with your favorite booze (rum, vodka, creme de menthe), and pour a layer of warm Chocolate Ganache over the cake. Stick it in the refrigerator until the ganache hardens. You’ve turned a ho-hum dessert into something fabulous in just a few minutes.
- Serve Chocolate Ganache hot over ice cream in lieu of store-bought hot fudge. You can also spike your dessert bowl with your favorite liqueur for an extra special treat. I’m quite partial to 1 shot of Disaronno (amaretto) over ice cream and then drizzle Chocolate Ganache over everything.
- Spoon some Chocolate Ganache over sliced bananas for a mostly-healthy treat.
- Dip half a cookie into warm Chocolate Ganache and let it harden on waxed paper. Package in a nice baker’s box for an elegant gift.
- Pour into an Oreo crust and top with berries or candy (chopped Reese’s Peanut Butter Cups, crushed Peppermint Sticks, or Butterfinger pieces). Chill and then serve with whipped cream for an easy–and ultra satisfying–chocolate tart dessert.
- Dip a martini glass rim into the warm Chocolate Ganache and them refrigerate until hard. Fill with a chocolate martini or even with a brownie and ice cream. (Then you’ll need a bit more chocolate ganache to drizzle on top of the brownie and ice cream, but you already know that!)
- Once hardened in the refrigerator, Chocolate Ganache can be used as the center of a truffle. Just scoop the firm mixture into balls with a melon ball tool and dip into a chocolate candy coating.
- Do like I did in the photo above, and scoop the hardened Chocolate Ganache into a mini ice cream ball and serve it with an espresso spoon and a glass of port.
Recipe tips.
- You need a 1:1 ratio of chocolate and cream. You can half this or double it… just keep the ratio even.
- You MUST use heavy cream! I love to substitute with lighter ingredients for many recipes, but using whole milk or half & half will not work as the Chocolate Ganache won’t set.
- The better quality of chocolate you use, the better it will turn out. If you don’t have any premium chocolate on hand, use chocolate chips. (TIP: I always buy premium Ghiradelli chocolate chips. I decided long ago that I’m definitely worth the extra dollar.) I prefer semi-sweet or even dark chocolate, but you can also use milk chocolate or white chocolate.
- Most recipes online don’t include salt, but I think it’s essential. It brings out the chocolate flavor and makes it even more satisfying.
- I also add liqueur to everything I bake, so why should Chocolate Ganache be any different? Some great options include creme de menthe, amaretto, creme de cassis, and even creme de banana. Experiment based on your mood!
| CHOCOLATE GANACHE RECIPE 2 cups heavy cream 2 cups high quality chocolate, chopped Pinch of sea salt 1-2 Tablespoons liqueur |
DIRECTIONS:
Pour the chopped chocolate into a glass or metal heat-safe bowl. Heat the cream in a sauce pan over medium-low heat until bubbles begin to form around the edges. DO NOT BOIL! Pour the warm cream over the chocolate and let set for 3-4 minutes. Then stir with a whisk until it is smooth. If you are going to use it warm, serve right away. Store it in a sealed container in the refrigerator for 2-3 weeks.
If you can’t find a use for this Chocolate Ganache in the next 2-3 weeks, comment below and I will help you figure out ways to use it!
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