Sometimes something so delicious can be really, really easy. This recipe, accomplished in under 30 minutes, can turn something mundane into the mmmm. Use it for a chocolate fondue, chocolate dipped strawberries or as a glaze or filling for a moist yellow cake.
Bittersweet Chocolate Ganache
Recipe adopted from Fearless Baking, by Elinor Klivans
2 cups whipping cream
1/2 stick of unsalted butter, cut into four pieces
24 ounces (1 1/2 pounds) bittersweet chocolate (at least 60% cacao), chopped (I use Ghirardelli 60% chips)
1 teaspoon vanilla
1 teaspoon almond extract
1. Place cream and butter in large, heavy saucepan and heat over medium-high heat until the cream is hot and butter is melted. When it’s ready, tiny bubbles will form around the edges. Do not boil.
2. Remove pan from heat and add chocolate. Use a whisk to stir it smooth. If the chocolate doesn’t melt, you can return it to low heat until it does.
3. Stir in extracts.
4. To use as a glaze or dip, spoon the ganache into a bowl and cool to room temperature before speading on the cake — it will be easier to manipulate. To store, place in the refrigerator but don’t microwave the ganache to soften it. It might separate the mixture. Instead, soften it at room temperature, which will take around 2 hours.
Makes around 4 cups.
For chocolate dipped strawberries, check out these instructions.