I think this is quickly becoming the Summer of Ganache.
Such a simple, elegant way to add a beautiful richness to a dessert. And so easy to screw up. ;)
Today I was winging it. Through an odd set of circumstances, I ended up not having all of the ingredients I needed to make what I wanted. I was topping a Banana Cream cake.
~This mixture was much thinner than I expected, if the pan didn't have sides, I could not have poured it on until it set up some. Oops.
~I wasn't crazy with how the white chocolate melted. Some of it really didn't want to melt, and I it looked grainy. But I had a lot of other factors, so I'll reserve judgment. But I might use Ghiradelli next time.
~I was out of vanilla (how did that happen?) and the unsweetened chocolate really needed flavor. I've never used rum in it before, but I thought the flavor would work.
So, here's what I did...it tasted good, but we'll see how it sets up.
In a glass bowl:
4 oz. unsweetened baking chocolate, chopped
8 oz. white baking chocolate, chopped
In a sauce pan:
2 oz. Rum
1/4 C raw sugar
1 C heavy cream
~Heat cream over medium heat, stirring regularly to keep from scorching.
~When it begins to boil, remove from heat, and pour over chocolate.
~Stir the mixture continuously, until the chocolate is completely melted and smooth.
~Pour over cake or into a container for later use. (Like an after work snack.)
I'll report back how this turned out. *fingers crossed*