So for the Halloween party, I decided to make chocolate ganache to dip the cupcakes in. I make a similar one for truffles but this recipe is much simpler and very tasty.
- 8oz of heavy cream or whipping cream
- 6 oz of unsweetened chocolate
- 1/2 cup of sugar
Dump the ingredients in a bowl and microwave for 30 seconds. Stir, then microwave for another 30 seconds. Stir again. Microwave again. Repeat until when you stir it the whole soup turns silky brown. Let it sit for about 10 to 15 min for it to gel up. You can just eat this, dip stuff in it, uses it as filling or pour it over something. If you refrigerate this, it will turn into a stiff paste and you sculpt with it or dip it in confectioners coating to make chocolate candies. If you dip stuff in it and refrigerate that it will turn into a firm coating similar to the stuff that covers Ding Dongs or chocolate donuts.
WARNING: Do not microwave more than 30 seconds before stirring. Chocolate keeps it’s shape when it melts and so it may not look melted and will catch fire before it looks melted unless you constantly stir it. You can heat the mixture over low heat on a stove, but you MUST stir constantly and remove from heat immediately after it turns a smooth brown.