Wednesday, June 19, 2013

Oh My Ganache!

After another week of golashes, I was needing some ganaches!!  I am happy to present: 

Ganache filled and coiffed vanilla cupcakes!!  Cue salivation.

4 oz. fine quality bittersweet chocolate
1/2 C heavy cream
1 Tbs powdered sugar
Options:  dash of vanilla and 3 Tbs powdered sugar
Yield: filling and topping for 24 cupcakes
Melt slowly in microwave and whisk often till fully incorporated and satiny.

Ganache will be like chocolate milk.  Refrigerate to thicken about 2 hrs.
Make your favorite cupcakes
or mine:
Fill liners 2/3 full

Bake and breath in the aroma!
Using a paring knife, slice out cone shapes from middle of each cupcake.

DO NOT throw away the insides.  Place them in a bowl and you'll see why soon.

Take out thickening ganache and whip about five min or until fluffy.

Use a teaspoon to push filling into the open cones.  Continue filling all.
 Not enough ganache for ya?  Alrighty, take a pretty piping tip and make a pretty ganache rosette swirl on top.

Here is where all that ganache goodness disappeared to.

 Or, use buttercream for those non-deep-chocolate enthusiasts.

Remember our bowl of cupcake guts?  I know, sounds gross.  Let's call them cones.

Add frosting to them and smush together to blend.  I used homemade buttercream, but store bought is an ok substitute if that's what you prefer.
Form balls for cake pops.  These will be rugged, hand-hewn asymmetrical spheres, and that's fine for this simple purpose:  kids devouring them as soon as they are ready.
Melt some chocolate disks or chocolate chips and insert lollipop sticks.
Spoon freely dowsing each one in a thick chocolate coating.
Add pizzazz.
Let harden and then...
These treats will wash the whole rainy week right down the drain!