Alton Brown had an episode on chocolate where he made
ganache. He said the most common application is the center of truffles. Well, I used his recipe to make the very best all-purpose chocolate syrup. It is super simple to make. First, think in terms of ratios. You are going to need an equal weight of dark chocolate and heavy cream. Alton pointed out that 1 pint of cream weighs 1 pound, so ...
- 1 pint heavy cream
- 1 pound dark chocolate - chopped finely
- Warm the cream in the microwave. Nuke it until it is hot but not boiling.
- Put the chopped chocolate in a food processor. You don't have to use one, but it does make life easier.
- Pour the hot cream on top of the chocolate. Let it set for 2 minutes.
- Pulse the food processor several times to bring it together. If you don't have a food processor, then stir!
Once you are finished, you will have a chocolate sauce that is very smooth. You can pour that onto anything you want a chocolate glaze: brownies, cupcakes, etc. If you let it chill out for 30 min in the refrigerator, then you can whip it up into frosting. Let it go longer in the refrigerator and it will set up to firmness of a truffle center. You need to watch Alton's episode
Art of Darkness III to find out how to make truffles.
Right now in my house, you will find a little bottle in the refrigerator filled with ganache. When I want to use it, I nuke it for 10 - 15 seconds. Now I can pour it onto ANYTHING: a bowl of pretzels or strawberries, for example.
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