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A rich chocolate ganache you can use to enhance desserts

Tara Cannaday from Pot + Pan joins us in the 207 kitchen.

PORTLAND, Maine — Tara Cannaday is a baker at Pot + Pan in Portland. The company specializes in cannabis-based baking. Cannaday uses some of her favorite desserts to influence the company's line of products, and she joined us in the 207 kitchen to show us how to make a dark chocolate ganache.

Ingredients:

  • 16 oz. heavy cream
  • 16 oz. dark chocolate, chips, or chopped chocolate 
  • 1 TBSP butter

Directions:

  • Heat 16 oz. of heavy cream in a saucepan over medium heat. 
  • Place 16 oz. of chocolate in a medium bowl and set aside.
  • Once your cream begins to simmer, pour it over your chocolate and allow it to sit for 5 minutes.
  • Use a rubber spatula to mix your cream and chocolate together; add butter and mix until melted; your ganache should be smooth & shiny. 

It is now ready to use as:

  • a drip garnish on your favorite cake
  • on top of an ice cream sundae
  • a base for making truffles -- flavor ganache accordingly (like adding cinnamon & chili powder), chill, and scoop out balls of ganache. Place in fridge for 30 minutes before rolling between your hands until round and dusting with cocoa powder and more cinnamon.

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