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Chocolate Ganache
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Prep time:
Total time:
Use this basic recipe to make truffles, as a filling for brownies, as a base for hot chocolate or anything else you can think of.
Ingredients
- Ingredients
- 12 ozs semi-sweet chocolate, chopped
- 12 ozs heavy cream, heated to scalding
- 2 ea egg yolks
- 2 Tbsp. cognac or flavored spirits, optional
Instructions
- Place chocolate, egg yolks, and cognac in a large food processor with a blade attachment. With the motor running, slowly add hot cream into the pouring tube. Process for one minute or until completely smooth. Transfer mixture to a bread loaf pan lined with non-stick foil. Refrigerate until firm.
- Notes
- The hot cream does double duty here. It melts the chocolate and cooks the egg yolk. the yolk adds extra richness.
Best Ever Hot Chocolate
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Serves: 12
This sinfully creamy hot chocolate is great on a cold winter day.
Ingredients
- 1 cups Chocolate Ganache, (see Chocolate Ganache Recipe)
- 3 cups whole milk, heated
- 1/2 teaspoon cinnamon
- 4 ea. marshmallows, optional
Instructions
- Heat milk in a large saucepan or microwave safe bowl until scalding. Add cinnamon to hot milk and mix well. Add prepared ganache to milk and whisk until smooth. Reheat until hot. Ladle or pour into mugs. top each with a toasted marshmallows ( use a broiler or brulee torch to brown marshmallows). Serve.
- Notes
- For an adult version, add 1 ounce of your favorite liquor. Peppermint schnapps, frangelico, Baily's Irish Cream, rum, Chambord or Grand Marnier all work well.
- For an extra zip to your hot chocolate, make the ganache with fresh jalapeno as described in the chocolate brownie cups with jalapeno lava.