Finally, you can make ganache without feeling guilty about all the heavy cream! This alternative tastes just like the real deal: smooth, chocolatey and absolutely delicious. This recipe is my life saver when I don’t have any heavy cream at home and still want to add the perfect touch of chocolate to a dessert.
The uses to this recipe are endless. You can pour it over a cake as a silky smooth finish, put it in the refrigerator to harden and then form balls to make truffles, use it as a cake or cupcake filling, whip it up into mousse and use it to frost a cake, use it as a filling for a chocolate truffle tart and more!
I found this idea on www.nigella.com
Makes: about 1 1/2 cups ganache or mousse
8 oz chocolate (dark but not too dark, semi-sweet, or milk works)
3/4 cup water or milk
Place the chocolate and water (or milk) in a saucepan. Put the pan over medium-low heat and stir constantly. When the mixture starts bubbling, lower the heat. The mixture should be a thick sauce with little or no lumps of chocolate pieces still in it. This can now be used as a ganache to pour over cakes, use as fillings, or whatever you like.
To make this into mousse, grab a larger bowl and put 2 cups of ice into it. Then, fill it up 3 inches with water. Then put the pan with the chocolate sauce in the ice/water bowl. Whisk the chocolate constantly to incorporate air until it thickens into chocolate mousse. If the ice melts, add more ice. To make the process faster, transfer the chocolate into a metal bowl before putting it in the ice water. Also, you can use an electric mixer to mix the chocolate into mousse as it’s in the ice water to make the process faster as well. If the mousse is too stiff/hard, add a few tablespoons of water or milk to thin it down. You can also reheat it over the stove or in the microwave to turn it back into its liquidy form. Enjoy!