Chocolate Ganache
Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert. When it’s hot and pourable, it’s a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze.
Dovetailing Tip: Top vanilla ice cream with the Chocolate Ganache for this meal. For Meal 5, drizzle over the Double Dark Chocolate Cupcakes.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 14 ounces | semisweet or bittersweet chocolate, broken into pieces |
| 3 tablespoons | espresso, strong coffee or water |
| 1 teaspoon | vanilla extract |
| 1/4 cup | sugar (confectioners’, granulated or light brown) |
| 3/4 cup | heavy cream, preferably not ultrapasteurized |
| 1 pinch | coarse salt, more to taste |
Directions:
In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.
Source: cooking.nytimes.com
