I made ganache to go on top of some brownies that I made, and ending up not liking the brownies, but loving the ganache on top! Of course, what’s not to love….its’ chocolate and cream cooked together. There’s just no way to go wrong with ingredients like that! Ganache can be used instead of an icing, as a glaze drizzled over top of a cake, or even whipped to produce a lighter colored and fluffier product to work with. What it comes down to is that it’s so incredibly rich and ten times better tasting than icing!
1 1/3 cup of heavy cream
bag of chocolate chips
Place the two ingredients into a pot.
On low heat, place them onto the burner and stir them until combined.
And when it looks like this……
…get a book. Because now you should stand and stir non-stop for 20 minutes on a medium heat.
And then, after 20 minutes, it starts thickening. You can remove it from the stove and place it into a bowl or cup,and refrigerate. Every so often pop over to the fridge and stir the ganache to help it cool.Or if you are in a hurry, put it in the freezer, but don’t forget about it!You still should be stirring it every so often.
I then used it on brownies that were way too cakey for my liking. I DO have the ultimate brownie recipe coming soon, I finally just left out all leavening agents, used the melted butter technique, barely mixed and I had the fudgiest, awesomest brownies EVER! Even the cocoa tin recipe failed me, in fact, I think these cake like monstrosities below WERE the cocoa tin ones. Blech.
I fed these to the ladies at work.Those gals will eat anything chocolate.