Chocolate Ganache
About a decade ago, I had back surgery. I bring that up because some surgeries are just plain structural in nature. Or even hereditary. Maybe something didn’t grow right in the first place. Or maybe my being overweight DID have something to do with it. All I know is the pain became unbearable. I could not function. I didn’t have a part replaced in my back but I had to have things adjusted so I could get past the pain. My disc had slipped so far I could hardly walk...
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Chocolate Ganache
Sinfully delicious...and only three ingredients.
Ingredients:
8 oz of dark chocolate. You want to use 70-80% cacao. That will give you the dark chocolate flavor with fewer carbs. Don’t use 90-100% cacao or it will taste too strong.
¾ cup of whipping cream
1-1/2 tsp of vanilla. When I make flavored ganache I still add the vanilla for smoothness.
Instructions:
Dice your chocolate into bits and put them in a bowl that can handle warm frosting. The smaller you dice them the easier this will come together.
In a small saucepan heat the whipping cream just until bubbles form around the edge of the pan. You don’t want to really boil it or it will boil over. Keep a close eye on it. You just want it hot.
Immediately pour the hot cream over the chocolate and stir with a whisk. You want to continually stir the mixture until it’s totally smooth. Then add your vanilla and stir again.
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