I have a confession. My sweet tooth overrides any decent diet restriction or health consideration for basically, well, anyone. I confess, I eat store bought hot fudge topping and frosting. I eat it with a spoon, straight from the container it came in. I have even brought it in my bag to work as a little 3 o’clock pick me up. I dig into the sugar laden sweet like I imagine a depressed, 400lb, cat hoarder in a dimly lit room would. The of lack self-discipline when it comes to consuming pointless calories has really impressed (or totally disgusted) some of the men I’ve dated. I guess I am a little ashamed of my piggish, little kid-like addiction.
I love it so much and this is why I am going to give you the BEST way to indulge in HOT FUDGE and FROSTING at the SAME TIME! We call the chocolate wonder GANACHE. It is so versatile it can be used as a glaze, a syrup, frosting, fillings and, get this- even truffles!
What determines the differences is the chocolate’s consistency due to the temperature, ratio of chocolate to cream and volume (like if it was whipped) of the chocolate mixture.
I enjoy putting ganache in a jar and eating it cold, dipped straight with a spoon. Of course it has hundreds of other uses, but hey, I like what I like. Pure chocolate heaven, fudgy frosting on a stick. Oooooh Ganache!
If there is ever a need for chocolate syrup in a pinch (you never know when the mood will strike) all you have to do is make ganache and for a liquid topping, use it while it’s still hot. Or if there is any chilled leftover ganache, put in the microwave for a few seconds and warm into a syrup. Make sure it is not burning hot though, just in case dessert ends up in the bedroom and on you...
Also, always have strawberries, champagne, and Michael Bublé on hand when making ganache. Talk about a hot combination! Can I call ganache kitchen foreplay? Chocolate always sexes things up and ganache is the sexiest. Maybe my fudge and frosting addiction isn’t so bad after all.
- 12 ounces semi sweet chocolate, chopped or broken into small pieces (use the good stuff)
- 1 cup heavy cream
- 3 tablespoons flavored liqueor (optional)
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring as a glaze. The longer you allow the ganache to cool, the thicker it will set. You may put in the refrigerator for a few minutes before whipping to ensure bowl is cold. For frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it is firm in texture, it is ready for piping.
Add more or less cream if desired depending on what you are making. For thicker frosting 2 parts chocolate to 1 part cream is a good ratio.
Enjoy and always eat sexy!