I know by now you might be burnt out on chocolate, since we are just a couple of days past Valentine’s Day. It can be like listening to ”Chestnuts Roasting On an Open Fire” a week or two after Christmas. However my friends, this is chocolate we are talking about here! Let me introduce you to a very versatile sauce…
Ganache
No, not Gesundheit 
Ganache is simply a mixture of cream and chocolate. Yeah I know, chocolate wasn’t good enough so someone had to go toss some cream in there, right? Sigh. With this simple technique we are going to learn today, you can achieve 3 different dessert very easily. I think I have spoken enough, let’s get to it.
Always, always, always use top-notch ingredients if you want to enjoy what you have madespent time making. I prefer to use Callebaut chocolate (Belgium has a reputation with chocolate for a reason). Valrhona is said to be some of the best chocolate in the world, I unfortunately have not had the pleasure to work with it… yet!
Now, traditionally you would need to chop chocolate up pretty fine, bring cream to a simmer, pour it over the chopped chocolate and whisk until smooth. Sounds easy, but I have chopped a lot of chocolate in my day. The thing you want to do is work pretty quickly since the chocolate is going to want to melt in your hands, making for a “Finger lickin’” good time ( but seriously, don’t lick your fingers, that would be gross). I have devised an easier plan, get a big knife or cleaver and a mallet and pop the chocolate into big chunks. This is going to make your life a lot easier and clean up a lot quicker. Before you start whacking away, you’re going to want to make a double boiler. Fill a large pot with about 2 inches of water. Fit a large glass or metal mixing bowl over the top of the pot (You want to completely cover the pot). Bring the water to a simmer. Add chunked chocolate to the pan. Stir the chocolate occasionally to help the melting process. The ratio for making ganache is much like making rice, 2 to 1, 2 parts chocolate to 1 part milk or cream.
The first thing we are going to think about making is one of my favorites : Pot de Creme. This super rich dessert is a great do ahead for dinners guests or A surprise for your sweetheart.
Traditionally when making Pot de Creme you would have to cook ramekins filled with the chocolate mixture in a water bath, in the oven. Well today, again, tradition had something come up and wont be attending the party. Bring your bring your milk or cream to a boil. Meanwhile, pour your melted chocolate into a blender or food processor (make sure to use a spatula to get all the chocolate out) with whole egg 1 egg, free range please (minus the shell of course). When cream has come to a boil, pour it into the blender and carefully blend until smooth.
The heat of the milk cooks the egg, pretty cool huh?
Tap the blender pitcher on the counter a few times to pop some air bubbles. Pour chocolate mixture into ramekins or small coffee cups and chill until firmed up, 4-6 hours or over night; voila!
That was easy right? Let’s try another.
Pretty much the same thing, just no blender or egg. Melt your chocolate over your double boiler. Bring your cream or milk to and simmer and whisk into the melted chocolate. You now have your fondue. You can keep this chocolate warm, over the pan like this for you, or transfer to a sterno-style display for something more fancy and you’ll be done. I would suggest some nice brioche and cut seasonal fruit for this. If your still hungry, come further down the rabbit hole and read on…
At this stage you have the perfect base for chocolate truffles. You can add a flavoring or extract to the chocolate to add some character or leave it be. Pour the chocolate mixture into a wide plastic container and let chill for 4-6 hours or overnight. When Set, use either a melon-baller or a teaspoon to scoop out chocolate. If needed, roll the truffle between your hands to help round out. Spill some chopped nuts, cocoa powder or shredded coconut onto a plate. Roll the truffles in your coating of choice and place on a tray in a single layer. Keep refrigerated until ready to eat. Let me know if you guys come up with some fun flavor combinations that you are willing to share. Have fun with testing these recipes out and lick your fingers if you must 
Other decadent desserts you may like:
