Friday, June 18, 2010

Chocolate Ganache

Remember back when I made the most epically awesome cheesecake known to humanity?Well, at the time, I mentioned that the recipe made way too much gnache. (For those of you not familiar with gnache, it's chocolate melted in cream then cooled to a fudgy consistency.) So ummmm, too much gnache? Is that even actually possible??? I think not.

I took my bowl o'chocolatey goodness, and began dipping. I started with my fingers...then a spoon...and eventually moved on to fresh fruit.You may notice that there's some condensation on the gnache in these pictures. That may be because I refrigerated them after dipping...that also may be because DC can be quite the humid...either way, chocolate + fruit = what's not to like????
Chocolate Ganache

2 cups heavy cream

20 oz. bittersweet or semisweet chocolate, finely chopped (I combined both)

Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl.
Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed.

If you make that whole batch, you will be dipping fruit forever! I suggest halving the recipe, and using about 2 lbs of strawberries.