no-fail , way easy chocolate ganache

“After having some batches of ganache seize, turn grainy, or not quite melt the chocolate correctly, I wanted an easy way. This is shamefully easy. I use this for frosting when I'm in a hurry. It also can be shaped into balls that people who aren't purists might call truffles. About 5 minutes to make, about 30 or more to cool. (Unless you use the speedier, more labor intensive meth”
READY IN:
35mins
SERVES:
3-43
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml chocolate chips (can use just about any kind of chocolate if you don't have chips around -- just be sure to add sugar)
  • 236.59 ml heavy cream
  • 14.79-44.37 ml butter (or even more if you like it, it adds shine)
  • sugar (I like it not too sweet, so I add just a couple of tablespoons)
  • 4.92 ml vanilla

Directions

  1. Dump the chips and butter into a food processor.
  2. Bring the cream and sugar to a boil.
  3. Don't burn it!
  4. Dump cream mixture into chips, turn processor on.
  5. Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
  6. If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
  7. Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
  8. Perfect and yummy.
  9. Don't work it too much or it loses its shine-- though it's always delicious.
  10. I imagine a blender will work-- you might have to add more cream to supply more liquid.
  11. I haven't tried.
  12. Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
  13. For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.

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