What you need, 1/2 cup chocolate chips or 4 oz baking chocolate (I’m using white chocolate), a little less than 1/4 cup half and half. You will also need a double boiler and a wire mesh strainer.
First boil 3 cups of water in your double boiler. If you don’t have one you can use a sauce pan and a metal bowl set on top of the sauce pan. Boil water in the sauce pan and put the half and half with the chocolate chips in the metal bowl.
Reduce the heat to simmer and stir continuously the chocolate and half and half until completely melted and combined.
I used a whisk to get rid of all lumps.
Now you have Ganache! I’m getting a little adventurous here but I want to flavor mine with some Raspberry Jam I have left over from Thanksgiving dinner.
Remove the ganache from the heat and add the 2 TBSP raspberry jam. Mix completely, until the only lumps are the raspberry seeds.
Now pour ganache mixture into a strainer laid over a clean bowl.
I used a spoon to push my now raspberry ganache through faster. Continue to push chocolate through until only the seeds remain. It will take about 10 minutes.
Finally remove the strainer to see your beautifully purpley-pink raspberry ganache.
Let cool completely, about 2 hours.
Question of the Day
How would you use Ganache by tomorrow?