Ganache seemed really complicated to me, until I found out the ingredients were chocolate and heavy cream. Simple enough. Suspiciously simple.
When I tell you I spent hours researching ganache, I am not lying. I eagerly searched recipes, watched videos, learned about the types of ganache (whipped, glaze, dipping, piped), it’s origins – basically I did more work looking into ganache than I did for most of my research papers.
While I make a lot of these fun recipes, I honestly make them once a month, and only eat one to try it to make sure it is edible before I pass it off to others. I definitely love to eat sweets, but know moderation is key. With that in mind, I began to look up alternatives to using heavy cream in a ganache without taking away from it’s deliciousness. Alternatives I’ve found contain milk + butter, sour cream, and some others I can’t think of at the moment.
This recipe below is adapted from the knowledge gathered in the links at the end of this post.
Yields: ~24 cupcakes
-1/2 cup sour cream
-1/2 cup milk chocolate chips
-Combine sour cream and chocolate chips in a bowl on a double boiler.
-Heat and stir until smooth.
-Optional step: after well-blended and smooth, you can add a 1 teaspoon vanilla extract or any flavor you desire.
-Let cool for about 10 minutes to thicken to use as a glaze.
As described in the big BAKE theory‘s blog, the sour cream alternative is more for a glaze versus being able to whip it. I like the tangy-ness of the sour cream, and it is half the calories versus using heavy cream. I will play around with the milk+butter alternative and report back!
These links below are pages I came across during my research process that I found useful:
JoyofBaking.com – http://www.joyofbaking.com/ganache.html
the big BAKE theory – http://bigbaketheory.com/2012/02/24/ganache-101/
Cooking with Sugar TV – http://www.youtube.com/watch?v=reem1MnMduU