"Chocolate, chocolate, chocolate, chocolate, chocolate..." One of those 'single' words that can perk up the ears around and bring a smile to quite a number of people's faces. To be honest, chocolate isn't my natural go-to but to make an impressive side to present to some of my closest chocolate lovers - this one takes the cake. I made this particular ganache chocolate heavy to increase density and I added butter to weave in some gloss. The chocolate chosen can vary by taste, but for simplicity I used a common baking item: milk chocolate chips. The result is quite the decadent little treat.
Ingredients
Servings: 1lb 4oz
Prep Time: 20 min
10oz Chocolate, Semi-Sweet
8oz Heavy Whipping Cream
1 Tbsp Butter
2 Tbsp Flavoring, if desired*
*Strawberry Jam was used in this recipe*
Heat up the cream and butter to a light boil. Pour over the chocolate in a mixing bowl. Let sit for 2-5 minutes. For a faster melt: give the chips a few pulses in a food processor before pouring the cream.
Using a spatula, stir, stir, and stir. Avoid getting air in the mix by keeping the spatula submerged in the chocolate throughout. The mixture will thicken and chocolate will melt, approximately 5 minutes.
Fold in the desired flavoring at this time: alcohol, fruit, flavor extracts; Note: increasing the liquid, decreases the density. I would suggest decreasing flavoring to 2 Tsp - 1 Tbsp if it's a thin liquid and/or strong flavor.
Fold in the desired flavoring at this time: alcohol, fruit, flavor extracts; Note: increasing the liquid, decreases the density. I would suggest decreasing flavoring to 2 Tsp - 1 Tbsp if it's a thin liquid and/or strong flavor.
Once fully melted and integrated, stir another minute more and then pour into an airtight container. Hit the base of the container against the counter to bring the air bubbles to the surface. Once at room temperature, place a bit of cellophane wrap directly onto the surface and seal the container and refrigerate.
Check the texture until proper for the desired use (frosting, truffles, etc.). I allowed the ganache to set overnight in the fridge for more of a fudge-like consistency. Notice the air bubbles at the surface.
In this recipe I used Strawberry Jam to add an extra 'tone' for those expecting just another chocolate dessert and because I will also be using this as a frosting. The spoonful pictured above was quickly devoured, as was another, and I'm sure many more to come!
Note: I used extra chocolate to increase the density, but if not desiring a ganache as rich, reduce the chocolate by 2oz.
Nutrition Info (1oz - without Strawberry Jam)
Calories 97, Total Fat 8.2g, Sat. Fat 5g, Cholest. 18mg, Sodium 5.8mg, Carb. 7g, Fiber 0.6g, Sugars 5.7g, Protein 0.7g
Calories 99.8, Total Fat 8.2g, Sat. Fat 5g, Cholest. 18mg, Sodium 5.8mg, Carb. 7.8g, Fiber 0.7g, Sugars 6.4g, Protein 0.7g
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2 Comments
I love a good chocolate ganache and your recipe looks amazing. I might have to try it next time I bake cupcakes.
ReplyDeleteIt's a simple but tasty sweet :-) I whipped up this ganache with a bit of cream for a coming dessert.
ReplyDelete