It’s National Chocolate Cake Day! To sweeten the day, here is our spin on a Chocolate Ganache recipe perfect for any occasion!
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
1/8 teaspoon coarse salt
*Baron’s spin substitutes the chocolate with Baron’s milk chocolate instead of bittersweet or semisweet chocolate. For this recipe we used 2 1/2 bars of Baron Milk Chocolate (but any flavor will work!)
1. Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
2. Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand of 10 minutes (don’t stir- doing so will cool the ganache too quickly, make it grainy).
3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
4. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
5. To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pasty bag with a large opening and use it filling for mini whoopie pies or spread it over cupcakes.
*To increase thickness we let the ganache sit out for 45 minutes.
Our finished ganache was spread over a chocolate cake decorated with strawberry slices! How will you use your ganache?
Let us know! Post your desserts on social media and tag us in your creations.
From: Martha Stewart.com