January 27, 2016

Is there anything better than chocolate? No, really. If there is, please inform me immediately because I cannot fathom anything that surpasses the instant bliss and sheer ecstasy that accompanies the sweet, sweet moment a piece of chocolate melts in your mouth.

So THIS recipe is a must-have for any self-described chocolatephile. Chocolate ganache can be used as a base for almost any chocolate dessert you can think of: truffles, torts, frosting, hot chocolate, cake, the list goes on. Add it as a topping to your favorite desserts, stir a spoonful into your morning coffee,  or dip some fruit (or maybe your finger?) in its warm chocolatey goodness and feel the stress melt away!

NOTE: While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.


12 oz. semi-sweet chocolate (chips, morsels, or chopped bars)

1 cup heavy cream

4 T. butter

2 T strong brewed coffee

1 t. vanilla

1 pinch salt


1. Place cream and butter in a small sauce pan and warm over medium-low heat until the butter is melted and the cream is warmed throughout and steaming.

2. Stir in the coffee, salt, and vanilla.

3. Place the chocolate chips in a large mixing bowl and pour the warm cream mixture over it.

4. Allow to stand for 3-5 minutes to soften the chocolate. Whisk briskly to combine until smooth.

Ok so I might have a chocolate problem... but so do my customers! One of my most popular kitchen towels is about chocolate:

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    1 Response


    August 14, 2016

    I want to cover my cake with chocolate ganache.. should i use semi sweet chocolate or dark chocolate. What is the ratio of chocolate to whipping cream. Tq.

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