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.