Bread and Chocolate

September 11, 2010 § 2 Comments


Stuck with leftover ganache? Now here’s an idea:



Now here’s a quick chocolate fix: a cross between nutella and the bread-and-chocolate combo from my Soviet childhood.

Milk-and-Bittersweet Chocolate Ganache

Adapted from The Pioneer Woman Cooks

  • 1/2 C heavy whipping cream
  • 2 oz milk chocolate, chopped
  • 2 oz bittersweet chocolate, chopped
  • 3 T light corn syrup
  • a dash of vanilla

Place chocolate in a bowl. Heat cream and corn syrup till just boiling. Add vanilla. Pour over the chocolate. Let stand for 5 minutes and stir until smooth. Chill and spread on bread, use as frosting for cupcakes, or as glaze for a cake. Or eat it with a spoon.

§ 2 Responses to Bread and Chocolate

  • JMT says:

    I tried the Ganache. It is wonderful.
    Thank you for sharing it.
    Just an FYI, I got regular half and half (form the supermarket) and it did not setup as thick as it is shown. I tried it again with heavy whipping cream and it setup much better.


    P.S. white chocolate is really good also.

    • Sofya says:

      Thank you for trying it, and thanks for your feedback! I’ll scratch this half-and-half from the recipe. Indeed, ganache proper is an emulsion of cream and chocolate. Thanks again!

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