Chocolate ganache – it is all about flavor.
The method is simple; the ingredients are few: Basically chocolate, cream, and sometimes butter.
* Only the finest chocolate, selected to your taste; the richest cream; and the sweetest butter will do.
* Warmed to 90-degrees, ganache is a gorgeous, pourable glaze for a rich European-style chocolate or nut torte.
* Cooled to room temperature, chocolate ganache may be whipped to a fluffy, spreadable frosting for the tallest and most luscious layer cake.
* Stirring produces frosting that is satiny-smooth and inviting. A ganache frosting is more pleasant to the palate, and richer in flavor, than traditional “quick” powdered sugar icings.
* Additional sugar is seldom necessary; the combination of chocolate and natural sweetness is unique and satisfying .
* Chocolate truffles with their centers of ganache,are perfect expressions of the attraction and charm of chocolate.
DARK CHOCOLATE TRUFFLES
Makes 30 truffles
Recipe created by the Ghirardelli Chocolate Company
2 cup Ghiardelli Double Chocolate Chips
1/3 cup heavy whipping cream
6 Tbsp unsalted butter, cut into small pieces
1/3 cup Ghirardelli Unsweetened Cocoa
Or 1 cup finely chopped almonds or pecans
* Bring cream to simmer in a small sauce pan.
* Add butter and stir until melted.
* Add chocolate to saucepan.
* Stir until completely melted and smooth.
* Remove from heat and pour the chocolate mixture into a shallow bowl.
* Cool, cover and refrigerate until firm, at least two hours.
* Roll mixture into 1-inch balls. Roll each ball in coating.
Simply enjoy as sweet treats, or serve after dinner with a glass of Port wine.