This may be the favorite dessert Kelly has ever had the pleasure of serving. We spooned it on top of devil’s chocolate cupcakes filled with marshmallows, swirled a loop of vanilla icing over it, and crowned it with a red-hot cinnamon button. She walked around with a full platter offering up a “hot Hostess”. With a side of nudge-nudge, wink-wink.
- Yield: 1-2 Cups
- Prep Time: 5 Minutes
- Cook Time: 5-10 Minutes
- 1 Cup Heavy Whipping Cream
- 1-2 teaspoons Cayenne Pepper
- 8 Ounces Semisweet Chocolate
- Pour the cream and cayenne into a small sauté pan; turn to high heat.
- In a mixing bowl, break the chocolate into small chunks.
- When the cream starts to boil, remove it from the heat and pour it slowly into the chocolate, whisking all the while.
- Add as much cream as necessary to melt the chocolate to a smooth consistency.
- Ice your favorite cake and enjoy!
ganache tips and tricks
- Do not store the ganache in the refrigerator because it will harden. Ideally you would make it just before you are ready to use it, or leave it at room temperature until then.
- Tailor this recipe to your tastes: For a runnier icing that will drip down the sides of a cake, use ½ cup more cream. Make it more or less spicy by adjusting the cayenne accordingly; start with just 1 teaspoon of cayenne and add more to taste if you wish.