Chocolate Ganache

Continuing on with my Charlie And The Chocolate Factory theme, I did mention we would talk ganache. Ganache we will talk.

I made a small Beatty's Chocolate Cake. I had leftover batter so I made cupcakes. Obvious choice. Then I smothered them in the Chocolate Frosting for Beatty's Chocolate Cake. Then I did something crazy.

I took some semi-sweet baker's chocolate...

I chopped it up.

And I made ganache!!

Measure out some heavy cream. 

The picture wasn't burry when I took it. I swear. 

Pour it in a sauce pan over low heat.

Bring it to a simmer but do not let it boil.

Then pour it over the chocolate!! 

Let this sit for about 5 minutes.

Meanwhile, measure out some honey. 

And some corn syrup.

And finally, some vanilla extract.

I add them all to the same measuring cup. It's all going in at once anyway.

Begin stirring your cream and chocolate.

Keep stirring! 

Work your way out from the middle.

I had to switch to a wisk.

It worked a little better.

Oh yum! Look at that!

Isn't it pretty?

Wisk in the honey, corn syrup, and vanilla. 

Let this sit for about 15 minutes. Not too long though. 

We don't want it to get too firm. 

We're gonna spoon it over some delicious chocolate cupcakes!

So get them ready.

I put mine on top of a baking rack. 

I put the baking rack on top of a jelly roll pan covered in wax paper. 

Easier cleanup.

Get a spoonful of ganache.

Pour it on the cupcake!

Talk about chocolate overload. 

If there is such a thing. 

Let it run all over the cupcake. 

It's like... I'm not sure I can find words for this.

AAAHHHH-mazing!

Holy moly! 

That's crazy delicious looking.

Now, this is the part where you might be tempted to eat a cupcake. 

Just a little taste.

DON'T DO IT!

Even though it is hard to resist, put them in the fridge.

The ganache needs to set.

Otherwise you will be covered in a chocolaty, heavenly mess.

Not a bad thing but... It's much better once they've had time to chill out. 

Then, make sure you have lots of milk on hand. 

Chocolate Ganache

(By: Jamie, My Baking Addiction, "Heath Bar Cupcakes, Chocolate Ganache")

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving."