1 cup of whipping cream (heavy cream)1 pound of your favourite chocolate- chopped
1 little pat o' butter
1/2 of a fresh vanilla bean (split and seeded, use liquid if you want to- 1 tsp)
That's it. In a small saucepan heat the cream, butter and vanilla bean until the liquid is simmering. Do Not Scald it. How will you know? It will take you 3 days to clean the bottom of the pan, probably easier if you just toss it out and get a new one. I speak from experience.
Pour the liquid into the bowl of chopped chocolate. Let it sit for 5 minutes. Don't poke at it either...
After 5 minutes take your whisk and start stirring. You might think it's a mess and not going to work but keep going.
You will quickly have a dark, velvety ribbon of ganache coming off of your whisk.
Put the bowl of ganache in the fridge for a couple of hours to set.
Go watch some Gossip Girl and knit.
When the ganache is ready get out a couple of trays, some parchment and a small scoop (or use your hands but the less you actually touch these the better- and I HATE anything on my hands so I avoid the mess completely).
You will need some dippers. I used cocoa and Skor bits for these, you can roll yours in anything you want. Chopped nuts, candy, french fries... whatever you like.
Scoop, dip, scoop, dip, scoop, dip...work fast! You don't want the heat of your hands mucking it up. Once they're covered you're good to go. I keep mine refrigerated but if you think they're going to be gone fast or you're sharing (LOL!) you can leave them out. They'll be ok for a few days.
You know you love me xoxo
3 comments:
mmmmm ty! that was very easy! think I'll make some for valentine's day for my kiddos!
it's probably a good thing we don't live close to each other because i'd always be over at your place eating your food. and you'd always be kicking me out!
You'd be too fat to leave... TLC would be calling to put you in the current "World's Largest... Lineup". It would be just as bad for me if I lived near PoutineVille.
Post a Comment