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I was doing a bit of stuff with a nearly magical substance today. It’s something called “ganache.” It’s just cream and chocolate, and amazingness. It’s one of my two favorite cake frostings at this point. (The other is cream cheese frosting.) I mean seriously. Cream and dark chocolate: Where do you go wrong?
So the direct recipe is about a half-cup of cream to 3.5 ounces of chocolate. (About 3/4 cup of chocolate.) Heat the cream until it starts to bubble or boil, and pour it over the chocolate. Whisk together. (Optional: Add about a 1/4 teaspoon of mint extract for flavoring.)
The real magic, though, comes in whisking it together. It’s seriously amazing. First you have your cream over your chocolate chips. As you whisk it together, you get more chocolate shreds, and it starts to look like an oreo-cookie milkshake.
Within about 5 more strokes, though, the real ganache starts to appear.
It’s really very astonishing how quickly it happens. And it’s a total change, too! There’s no way to separate the ganache back out into its cream/chocolate parts. (At least not easily, as far as I’m aware.)
I seriously think that making ganache should be a science experiment for kids just starting to learn about chemistry. It would be a “sweet” way to learn science.
Do I want to know if you wrote this post just to be able to use that pun?
…Probably not. But happy Friday, Fluffsters! And just a reminder, my current new design in my cafepress store is on sale until sometime either today or tomorrow. Check the New and Now section for the current low prices, and the other part of my store for all my other designs!
Have a great weekend!