Before allowing ganache to set, it makes a very nice warm chocolate sauce for our sour cream chocolate cake or over ice cream.
- 4 ounce heavy cream
- 4 ounce whole milk
- 1 ounce butter or olive oil works very well too*
- 1 ounce sugar or 2 tablespoons
- 4 ounce bittersweet chocolate or white chocolate, broken / chopped into small pieces
- 2 ounce Kahlua, Frangelico, or other liqueur, optional
Place all ingredients except chocolate into heavy bottom saucepan; bring to simmer. Add chocolate until completely melted and absorbed; stir in liqueur and serve.
*CHEF NOTE: We substitute coconut oil for butter when we need a soft dome to coat a scoop of semifreddo or ice cream. The coconut oil quickly solidifies when cold making the dome and yet the dome is still soft enough to cut through with a fork.
- 8 ounces good chocolate, white or dark, finely chopped (smallish so pieces melt quicker)
- 3/4 cup heavy cream
Heat cream to simmer or almost boil. Pour over chocolate pieces. Stir to melt chocolate and make smooth. As it cools it will thicken. Use immediately for warm sauce or cool over ice bath until desired thickness.
TIP: To cool ganache quickly place the smooth chocolate-cream mixture over ice bath; stir to desired thickness. As it cools it thickens.