This is a yummy chocolate ganache that can be used as a dipping sauce for fresh fruit or as an icing for cake. I chose to dip some strawberries, bananas, and angel food cake pieces. This recipe will dip approximately 20 pieces or frost 12 cupcakes.
Here is what you will need:
12 strawberries washed & thoroughly dried (at room temperature)
1 ripe banana cut into 2” pieces & skewered
Angel food cake cut into 2” pieces & skewered
Decorative toothpicks or skewers
2 oz. 70% cocoa chocolate cut into pieces
½ cup unsalted butter cut into pieces
3 oz. Beau Joubert Ambassador reduced to 2 oz. & cooled
Arrange your items to be dipped on a piece of parchment paper.
Place a small sauce pan over medium heat and reduce the Ambassador. Once reduced, pour into a measuring cup to cool.
Next, prepare a double boiler. I used a small saucepan filled with approximately 1 cup of water and a small heat proof bowl. Bring the water to a boil, reduce heat to lowest setting, and place bowl on top on the saucepan. Being careful not to let the water touch the bottom of your bowl. If need be, pour off some of the water.
Add the chocolate pieces and butter to the bowl. Stir constantly while slowly melting. Do not allow the mixture to boil. Once melted, remove the bowl from the heat and whisk in the Ambassador reduction. Allow the ganache to cool approximately 5 minutes. Prepare a baking tray lined with a piece of parchment paper or waxpaper. You are now ready to start dipping. After dipping, place your items onto your prepared tray. Place tray in the refrigerator for approximately 10 minutes or until the chocolate has set. Remove the tray from the refrigerator and redip your items. This will give them a nice coating of this delicious chocolate.
Place the tray in the refrigerator for another 5 to 10 minutes. When the chocolate is set, gently remove your dipped items to a serving platter. You can serve them immediately or return to the refrigerator until ready to serve. Enjoy!