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Warmed together right before serving, it makes for a deep chocolate experience. It makes a really pretty presentation on top of a cake or any dessert.
CHOCOLATE RECIPE HELP
INGREDIENTS
6 ounces (six 1-ounce) squares semisweet, good quality or chocolate chips
1/4 cup heavy cream or half-and-half
1 tablespoon unsalted butter, softened; leave at room temperature until spreadable, but not greasy
1 tablespoon light corn syrup
2 teaspoons vanilla extract or 1 tablespoon liqueur, any flavor
1/4 teaspoon salt
INSTRUCTIONS
1. Chop chocolate into 1/4 to 1/2-inch pieces and place in a medium heatproof bowl. Melt in the top of a double boiler until almost melted. Remove from heat and stir until melted.
2. Bring the cream to a boil in a small saucepan or microwave in a heatproof glass measuring cup for about 1 1/2 minutes on HIGH. Check every 15 seconds. Remove from trhe heat.
3. Immediately add the cream to the melted chocolate. Swirl the bowl a few times so the chocolate is covered. Whisk in one direction until smooth.
4. Add butter, corn syrup, vanilla extract and salt. Mix the ganache in one direction until it is incorporated.
SERVE
Use right away.
STORAGE
Store in the refrigerator. Before you do, press a piece of plastic wrap on the surface so a film does not form.
Bring back to room temperature before using by setting it in a warm place in your kitchen; it takes about an hour to soften.
You can also warm it by stirring it in a heatproof bowl over a pan of already simmered water – do not subject it to direct heat.
SARAH SAYS: Here's why I invented this sauce! – to couple it with Mini Chocolate Cream Cheese Pound Cakes and warm them both before serving!
First, I made my Chocolate Cream Cheese Pound Cake.
Then, I torted each layer while they were still semi-frozen.
I filled each one with a thin layer of chocolate ganache I made from half-and-half because I did not have any cream in the house.
And, I spread about 1/4 cup fresh cherry compote I made myself, on top of the filling.
Then, I cut out mini-cakes from each filled layer with a 2-inch biscuit cutter! I glazed each cake with the warm fudge sauce, sprinkled some culinary lavendar and coarse salt on top, and then refrigerated the cakes until they set.
For serving, I microwaved each cake on a power level of 3 for just about a minute or so – just enough so the warm fudge dripped off the cakes and the cakes were warm!
The warmth also ignited the fragrance of the lavender, almond extract, cherries and chocolate! ~ Ah! Heaven! YUMMY! YUMMY! YUMMY!!
Each cake took about three bites to finish off, if that!
