You don’t have to be a chocolate connoisseur to know the best things things that the dark, sweet world of cocoa has to offer. All you need to be is a little open minded and try to put chocolate in as many things as you can (tone it down on the chicken dishes unless you’re trained by a Mexican chef.)
An iconic ingredient *cue the cheers*, chocolate is known to elevate the flavour profile of the things it is incorporated into. Let’s bring back the chicken reference I made earlier. Chicken Mole (pronounced as mo-lay) is a Mexican chicken dish with chocolate in it.
Chocolate ganache basically rules the chocolate dessert world (it should if it doesn’t) and it is only made of simple ingredients such as cream and good quality chocolate. This glossy, smooth and absolutely delicious treat is so versatile that it can be used in almost all chocolate desserts if not all. Be it a deconstructed chef’s special on your plate or the homely chocolate mud cake lying on your kitchen counter, ganache seamlessly becomes a part of it. Here are a few other things it goes into.
Cannoli: An Italian tube-like pastry filled with ricotta, it can be made in your kitchen using ganache instead of ricotta as a quick alternative.
Cheesecake: Cheesecakes end up being 10 times better when they’ve got ganache dripping from their sides.
Trifles: Wondering what to use for your next layer? GANACHE. Use ganache.
Tiramisu: Chocolate cream infused with espresso. A light bulb moment, anyone? If you had one, let me know in the comments section.
Cupcakes: No frosting? Use ganache. Top it up with some gold flakes if you’re feeling very luxurious.
Brownie and Cookie bites: Top them with a layer of firm ganache (More chocolate and less cream.) and sprinkle some salt crystals for that gourmet twist.
Image source: myrecipes.com56