Chocolate Ganache

Chocolate Ganache


I’m not saying that making your own chocolate sauce will change your life….  I mean if you’re not in the mood for an ethereal, (nay, even spiritual) experience that will make your childhood dreams come true.  If you never watched Willy Wonka and the Chocolate Factory and secretly envied Augustus Gloop when he just drank the chocolate straight from the chocolate river….then this is just not the recipe for you.


If you knew how easy it was to make your own chocolate sauce, would you do it?  What if I told you that you don’t even need to use any special equipment?  All you need is a pot, a bowl, a whisk or a spoon.  Now what if I told you that it will take you less than five minutes?
DSC_0375Enter: the ingredients.  Yes, two ingredients.  That’s all.  One pint of heavy whipping cream and 12 ounces of semi-sweet chocolate.
That’s it.  Although if you did add a dash of kirsch or Grand Marnier, Frangelico, Chambord or Amaretto, I won’t judge.  I highly encourage adding alcohol to food whenever possible, after all.  Call it my “trade mark”.  *hic*
DSC_0377Pour the chocolate chips into a heat-proof bowl.  If you eat one or ten it won’t make a difference.  I tested that part just to make sure.  It’s how I go the extra mile for you.

Take the cream and heat it over medium until it starts to simmer.  While it’s good and hot, pour it right over the chocolate chips.

DSC_0382Stir with the whisk ever so gently.  It’s going to appear to be a colossal flop.  Just keep stirring.

DSC_0383Stir some more.  Keep the faith.

DSC_0385Don’t stop believin’.
Hold on to that feelin’ ya.

DSC_0387Streetlights, pe-po-o-o-aaaaalllll.

DSC_0392And just like that.  You’re done.

DSC_0395Now observe.  The top jar has been chilled overnight.  It’s like the inside of a Lindt truffle.  The one on the bottom is the one we just made.  You can keep this in the fridge for weeks.  When you want to get it to pouring consistency, just heat it in the microwave for twenty seconds or so.  You can glaze a cake with this.  You can smear it on toast.  You can dip fruit in it.  And even putting it on a salty saltine cracker ain’t too shabby.

DSC_0457Of course, it’s great over ice cream.  Valentine’s day is coming up.  A jar of chocolate sauce will impress that special someone.  And like I said before, if you want to spike it a little, I support that.  Just add 1-3 tablespoons (or more, whatevs) of liqueur right after it’s mixed up.  You don’t even have to buy a large bottle of liqueur.  Just buy a tiny little baby bottle.  Those are adorable, after all.

Now I’ll be singing Journey for the rest of the day.

Don’t stop.



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