Anniversary Ganache
I’ve been really into making ganache recently after having to do it once for some brownies. Something about the ease of it, and it only taking a few minutes, really makes it an enjoyable process.
For this ganache, I did something special, and used a shot of the 20-year port wine I got my partner for our fifth anniversary. The port really comes through, and lends a deeper flavor to the ganache than it would have without it.
Servings
Makes 5 servings.
Ingredients
- 100 grams dark chocolate chips
- 100 grams milk chocolate chips
- 150 ml heavy cream
- 1oz port wine
Special Equipment
- Some sort of double-boiler setup
- Kitchen scale
- Ramekins (or some other small dish to serve the ganache in)
Steps
- Bring a pot of water to a simmer over medium-low heat
- Begin melting both varieties of chocolate chips, whisking constantly
- Once chocolate is a smooth liquid, slowly begin incorporating all of the cream
- Slowly add port wine
- Once all ingredients are fully incorporated, begin whisking over the boiler for 3 minutes
- Remove from heat, and continue whisking another 2 minutes
- Pour ganache into ramekins
- Refrigerate for at least 30 minutes
Storage
Cover with plastic wrap, making sure to press plastic wrap to the ganache to prevent a skin from forming, and keep in the refrigerator. Good for 1 week.