Recipe: videri chocolate ganache for 2 or 200
YIELD ~1/2 cup ganache
This recipe makes ~1/2 cup of ganache. Scale it up for any purpose, or it’s perfect as is for eating straight from the bowl. This is also very easily adaptable! Here are some of our favorite varieties:
Substitute up to half of the heavy cream with red wine (the ultimate chocolate and wine pairing)
Heat your favorite tea (earl grey and jasmine are both great!) or whole spices (cinnamon, allspice, fresh ginger!) in the cream and strain out before pouring over the chocolate
Substitute really good olive oil or coconut oil for the butter
Try different 75% single origins as the chocolate and taste them side by side
INGREDIENTS:
1/2 cup Videri 70% dark chocolate
1 tablespoon sugar
1 tablespoon butter
1/4 cup heavy cream
INSTRUCTIONS:
Measure chocolate into a bowl.
Heat sugar, butter, and cream in a medium pot. Stir until sugar is dissolved.
Pour cream mixture over chocolate. Wait ~30 seconds for cream to partially melt chocolate.
Stir cream and chocolate together until ganache turns matte.
Tips:
If your ganache looks wet or shiny, it needs more vigorous stirring.
If your ganache is oily, it is broken. Try a vigorous stir! If it continues to separate, stir in a teaspoon of water at a time until it comes together.
If neither of these work, reheat over a water bath and try again!
