If you have not made ganache before; you'll find it's easy to make in spite of the fancy name, and requires only two ingredients, though you can add liqueur, extracts, and even butter to it depending on how you want to use it.
I used grated block chocolate to make the ganache, but you can use chocolate chips, or even chocolate bars if you choose. A good quality chocolate is a must, so don't scrimp on the chocolate. The ganache will only be as good as the ingredients you use. I used both milk chocolate and dark chocolate and cream with a high fat content.
For Chocolate Milk: 1/2:1 ratio. =1/2 C. grated Chocolate: 1 C. Thick cream
For Ice Cream Topping or to Drizzle or Fondue: 1:1= 1 C. grated Chocolate : 1 C. Cream
For thick Frosting: 2:1: 2 C. Grated Chocolate : 1 C. Cream
Heat the cream on medium heat, just until it starts to steam (do not bring to a boil). Reduce the heat to medium or low and stir in the grated chocolate. Continue stirring until the chocolate is completely melted and the ganache is smooth. Remove from the heat. Be sure to scrape the bottom to make sure all the chocolate is incorporated. Pour into mason jars or use immediately.
Suggested Uses: Chocolate milk, Topping for Ice Cream Sundaes, Cake Frosting, Truffles, Dipping chocolate, Chocolate Fondue, filling for cookie sandwiches.
Tip: You can keep the ganache on the countertop or in the pantry for two or three days or in the refrigerator longer. To make it pourable after refrigeration, simply reheat in a hot water bath or in the microwave. (Note if using mason jar, remove the metal lid and cover with wax paper or plastic wrap to melt.)
To make your own 2 ingredient no-churn ice cream refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/creme-fraiche-ice-cream
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