My son just turned 18 and, with that, I find myself, after 28 years, a mother of adults. While parenthood never ends and I’ll undoubtedly have some sleepless nights, it is a change none-the-less. And it’s weird. So what’s that got to do with ganache? It turns out, in my experience, ganache is perfect for celebrations, contemplations, commiserations…as a topping, a truffle or in some moments…by the spoonful! It also happens to be the topping for my son’s traditional birthday cake– complete with truffles. You’ll find the recipe below and the ingredients you need right here, at the co-op!
- 1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream or half & half
- 1 lb (454 grams) semisweet or bittersweet dark chocolate
A tablespoon or 2 of butter will make this ganache even more rich and give it an extra sheen.
- In a heavy saucepan, boil heavy cream or half & half. Turn off the heat.
- Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
- Pour it into a room-temperature bowl and cover with plastic wrap.
- Refrigerate the ganache until firm.
If used as a topping, this can be cooled just a bit and drizzled over a cake, or brownies. For truffles, refrigerate until ganache can be formed into balls. These can be rolled in cocoa, coconut flakes or nuts, if you desire.
Final Truffle Tip! Freeze & hide in the back of your freezer!