I’m starting this blog off right with one of the secrets of the Universe. At lukewarm, this ganache makes terrific hot fudge. Cooled to spreadable, it’s a beautiful frosting. Once it’s hardened, truffle centers.
Chocolate Ganache, Basic Recipe
12 oz. chopped chocolate (any kind, obvs, the better the chocolate the better the ganache)
1/2 pint heavy cream
1 T. butter
1 t. vanilla
Put everything but the vanilla in a pan and slowly warm it, whisking as the chocolate melts. At first it will look like a disaster, but keep going.
Keep going, and you will end up here:
Whisk in the vanilla. You can speed up the cooling by sticking it in the fridge but keep an eye on it. If it’s too cold it will get too hard to spread.
I iced 30 regular size cupcakes and 42 mini cupcakes with this recipe. I have used everything from Hershey’s (for class parties) to Valrhona (for weddings) and it comes out perfect every time.