I think people are intimidated by making ganache. They hear the term, or read it, and think they couldn’t make it. Well, just give it a try, you’d be really surprised by how simple it is! I feel this way about a lot of things. Just try it once. (okay, skydiving I’m not gonna do!), but this dish only requires a few ingredients, and a few simple steps. Just try it.
Oh, and this post on facebook cracked me up today, so I just thought I’d share it with you guys.
8 ounces bittersweet chocolate (you can also try milk chocolate, semi-sweet, or white, be adventurous!)
2/3 cup heavy cream
3 tablespoons butter, room temperature
4 teaspoons Irish whiskey (this is optional, you can omit it, or use any other time of liqueur or alcohol)
- Chop the chocolate and transfer it to a heatproof bowl.
- Heat the cream until simmering and pour it over the chocolate.
- Let it sit for one minute and then stir until smooth.
- Add the butter and whiskey and stir until combined.
It’s so simple to inject your ganache into cupcakes! Just let the ganache cool until it’s the consistency of room temperature sour cream. Add it to a pastry bag with a long thin tip on the end.
Insert the pastry tip into your baked and cooled cupcakes…and there you go!