Wednesday, March 17, 2010

Irish Whiskey Ganache Recipe

open faced macaron

This recipe makes enough ganache to sandwich two dozen macarons.  As a bonus, you should have enough leftover to heat slightly and pour over vanilla ice cream for four people.

5 ounces heavy cream
5 ounces bittersweet or semi-sweet chocolate, chopped
1 tablespoon Bushmills Irish Whiskey

  • Bring the cream to a simmer in a saucepan and remove from heat. 
  • Add chopped chocolate, making sure it's submerged.  Let stand for 3 minutes, then whisk to smooth.
  • Stir in Bushmills.
  • Chill ganache in refrigerator until it reaches a spreading consistency.

Notes: I used Guittard Akoma extra semi-sweet chips, because a partially filled bag was kicking around in the pantry.

As you can see, the recipe is simply equal parts chocolate and cream.  If you don’t have a scale, a cup of cream is 8 ounces.

3 comments:

Eleonora said...

The panache of ganache...

Thanks for the chipped tooth, I tried biting the computer screen, damn it.

Giovanna said...

Oh no--I'm sorry! Maybe if you'd stuck to licking the screen...

lshere said...

Sounds delicious-yum!

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