Prep 5 mins
Cook 30 mins
After having some batches of ganache seize, turn grainy, or not quite melt the chocolate correctly, I wanted an easy way. This is shamefully easy. I use this for frosting when I'm in a hurry. It also can be shaped into balls that people who aren't purists might call truffles. About 5 minutes to make, about 30 or more to cool. (Unless you use the speedier, more labor intensive meth
- 473.18 ml chocolate chips (can use just about any kind of chocolate if you don't have chips around -- just be sure to add sugar)
- 236.59 ml heavy cream
- 14.79-44.37 ml butter (or even more if you like it, it adds shine)
- sugar (I like it not too sweet, so I add just a couple of tablespoons)
- 4.92 ml vanilla
- Dump the chips and butter into a food processor.
- Bring the cream and sugar to a boil.
- Don't burn it!
- Dump cream mixture into chips, turn processor on.
- Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
- If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
- Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
- Perfect and yummy.
- Don't work it too much or it loses its shine-- though it's always delicious.
- I imagine a blender will work-- you might have to add more cream to supply more liquid.
- I haven't tried.
- Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
- For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.
This really was SUPER EASY and is really no fail. It was delicious, too. I put it on a dome cake---white cake with chocolate mousse inside covered with chocolate ganache. Yummy. I will definitely be using this recipe again. I used 3 tbsp of butter and 1 tbsp sugar. I only let the ganache cool for about 10 minutes before putting it on the cake--if you let it cool too long, it will get very hard which would be perfect for shaping truffles. The cake had a nice sheen and looked very attractive. UPDATE: I also use this as filling when I decorate cakes and it gets lots of rave reviews. I tend to make this in half batches and that is the perfect amount for covering a cheesecake or for filling a cake.
Perfect smoothness and so EASY!! My kids made it to top some doughnut holes we used it as a ganache. I did have to substitute the Heavy Cream with 3/4 c. of milk and a 1/3 c of butter as I had no Heavy Cream in the fridge but next time I will use the cream. It still came out great. The 30 min of set time was perfect to dunk the doughnuts in and keep it were it needed to be. We will be making this again. Thanks for posting this.
Loved it. I made it as truffles and rolled them in different ingredients like nuts, sprinkles, cocoa, etc. It did take a long time (about 5 hours) to get to the consistency to roll but I guess I could have used the ice method mentioned. They also were really soft so they were better refrigerated, but they still had great flavor and were gone pretty quick. By the way, it made about 42 medium-sized truffles.