I have used this ganache for a number of things… Vegan Chocolate Cake, Double Baked White Chocolate Cheesecake.. and some other desserts including Banana Cream Pie. It’s handy to have in the fridge (it hardens up when refrigerated.)Usually there is “too much” for one cake or pie. I’ve often made a batch for one recipe (the cheesecake for example) and then put the rest in the fridge in a plastic container. Then I can scoop out and melt what I need when I need it.. .or scoop it out by the spoonful and eat it when it’s late at night and no one is around and I want chocolate. Not that I would do that or anything…. You can even roll it into truffles and dip into melted chocolate.
It’s very easy. And delicious.
- 2 cups chopped semi sweet chocolate (or whatever kind you like… I’ve also made this with milk chocolate and it’s yum)
- 1 cup cream – I have used 5%, half and half, and coconut milk for the vegan version. All good
Place chopped chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn’t boil over. Pour hot cream over chopped chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add 2 oz of whatever booze you like, if desired, and continue stirring until incorporated.