Oh My Ganache!
Ganache is one of those foods that’s simple yet complex, basic yet fancy, or at least it can be. I guess in a way ganache is what you make of it. It’s easy to make, and can be used in a variety of different ways. You can use it as a dessert sauce, fondue dip, or it can be whipped to make frosting for cakes or cupcakes. Ganache is even the base for truffle recipes.
Chocolate Ganache
4 oz good quality bittersweet chocolate
4 oz semi-sweet chocolate
1 cup fresh heavy cream
2 tsp vanilla extract
Break chocolate into pieces and put into a medium size heat-proof bowl, set aside. Over medium-high heat bring cream just to a boil. Remove from heat and pour cream over chocolate. Allow chocolate to melt completely. Add vanilla. Using a whisk stir until well blended. Refrigerate any unused ganache. Can be reheated.
If using for a dessert sauce allow to cool a bit and spoon over dessert.
Recipe variations: Can also use white chocolate and/or replace vanilla extract with other desired flavor extract.
Different uses for ganache:
For a fluffy frosting or cake filling, allow to cool until thick, then whip with a whisk until light and fluffy.
For truffles: follow recipe; when ganache is finished set aside to thicken until thick enough to hold shape, about 2 hours. Using tablespoon, scoop out and roll into balls. Place on cookie sheet lined with greased wax paper. Working with 1 truffle at a time, place in bowl of desired coating (such as cocoa powder, powdered sugar, chopped nuts) shake bowl back and forth, allowing to coat truffle evenly. Return to wax paper. Refrigerate, before serving bring back to room temperature.
For fondue place prepared ganache in fondue pot and keep warm. Serve cut up fresh fruit, cookies, diced pound cake, marshmallows etc. for dipping.
