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Chocolate and Vanilla-Bean Ganache

13

This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, December 2008

Ingredients

  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Directions

  1. Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

  2. Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Reviews Add a comment

  • nessnix1
    27 JUL, 2017
    This is my Go-to Ganache recipe. I love that it's made with honey and is so easy to whip up. Though I've used this in her chocolate thumbprint cookies as described (they are out of this world good! Rich and oh-so-chocolatey) I've also gone on to use this ganache to top cakes, to fold into densely dark chocolate cream pies, and whipped it up after it's set into the tastiest whipped chocolate ganache frosting you'll ever have atop my gluten free quinoa chocolate cupcakes. This recipe is foolproof and it will work even with substitutions. I've made it as described above and also subbed vanilla extract and soymilk instead of cream.
    Reply
  • elvira101
    6 DEC, 2011
    Very easy and yummy, we loved it!
    Reply
  • Brookev
    6 DEC, 2010
    Very delicious! Instead of a vanilla bean, I used 2 teaspoons vanilla extract. It worked wonderfully.
    Reply
  • SOMERSIZING
    18 DEC, 2008
    I love my food processor and jump at the chance to use it anytime. as for the 'coarse salt" my eyes must be deceiving me because I cant find it listed anywhere. But I don't use salt in my recipes so I guess it doesnt matter. Happy Holidays to all
    Reply
  • Kerry_berry
    14 DEC, 2008
    I skipped the processor part (definite overkill) and mixed it in my mixer -- you could also do it by hand. I found that I needed to strain the cream mixture as I had large chunks of the vanilla pod come off after infusing.
    Reply
  • Kerry_berry
    14 DEC, 2008
    I don't understand the specification of 'coarse' salt as you are to sift it with the other dry ingredients. It doesn't sift, and it doesn't dissolve in the batter, leaving salt chunks (which aren't entirely horrible). I would recommend regular table salt and maybe just using 1/2 - 1 tsp.
    Reply
  • tourtes
    13 DEC, 2008
    I did not see Martha strain the cream mixture at all. As for using the processor, just adding the hot cream to the chocolate and stirring the mixture, the chocolate will melt easily! No need for processor in my opinion. And you can chop the chocolate with a knife.
    Reply
  • tiggs1069
    11 DEC, 2008
    Whole Foods is a supermarket that carries alot of products that are natural, organic, etc. They may have a larger section for those that are lactose intolerant than the regular grocery store.
    Reply
  • tourtes
    11 DEC, 2008
    What is whole food? Thanks.
    Reply
  • tourtes
    11 DEC, 2008
    Sorry about the repeated comment I posted yesterday. My computer would not stop copying the same thing for some reason or other. I had to reboot!
    Reply