Chocolate Ganache
I'm not doing very well this week in my attempts at new recipes. Not in the execution but in the choosing. Today I tried something called Hot Chocolate Brownies. They were made with hot chocolate and I had such hope. Sadly, after much time, effort, and energy was spent on said brownies, they really tasted no more decadent than a store-bought box. And the store-bought can be whipped up and finished in 30 minutes.
The one high point of the brownies was a delicious recipe for chocolate ganache that I poured over the brownies. It was tasty. It is a variant of what was listed in the original so this is mine with all the modifications I made.
Ingredients:
1/2 cup heavy cream
1 Tbsp. butter
1/2 tsp. vanilla extract
1 (6.5 oz.) milk chocolate Symphony bar
Heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate until well combined and smooth. Pour the ganache over the top of cooled brownies, cakes, or even cookies.
Note: The way this came out was more a thicker syrup so you'd have to chill whatever you're making so that the ganache can "set up." It was delicious. I could have eaten a bowl of it.
The one high point of the brownies was a delicious recipe for chocolate ganache that I poured over the brownies. It was tasty. It is a variant of what was listed in the original so this is mine with all the modifications I made.
Ingredients:
1/2 cup heavy cream
1 Tbsp. butter
1/2 tsp. vanilla extract
1 (6.5 oz.) milk chocolate Symphony bar
Heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate until well combined and smooth. Pour the ganache over the top of cooled brownies, cakes, or even cookies.
Note: The way this came out was more a thicker syrup so you'd have to chill whatever you're making so that the ganache can "set up." It was delicious. I could have eaten a bowl of it.
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