SUPER-EASY CHOCOLATE GANACHE OR GELATO
You have two choices here: Either refrigerate this as a Ganache and use it to make truffles or to frost cakes, or opt to add a couple more ingredients and turn it into a delicious creamy chocolate Italian ice cream (aka Gelato). Enjoy cocktails? try Recipe #377198 using the gelato from this recipe. :)
Provided by 2Bleu
Categories Frozen Desserts
Time 11m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy cream, butter, and sugar in a small saucepan over medium heat. Cook, whisking constantly, until just simmering and sugar is dissolved.
- Remove from heat and add chocolate and vanilla extract. Stir well until smooth and chocolate is melted through.
- FOR GANACHE: Let cool, stirring occasionally. When cooled completely, refrigerate until needed. You can make truffles by scooping out little melon-sized balls of ganache and roll in coconut, cocoa powder, or chopped nuts. To make cake icing, beat mixture until thick and creamy, to your desired spreading consistency.
- FOR GELATO: Let cool, stirring occasionally. When cooled to room temperature, add eggs and milk, whisking to incorporate. Return to a medium heat and cook, while continuing to stir or gently whisk, until warmed up again.
- Remove from heat and let cool, stirring occasionaly. When cooled to room temperature, place in a freezer container and freeze for at least 2 hrs before serving.
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