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Monday, April 25, 2011

Dark Chocolate/Blackberry Port Ganache

1/2 cup blackberry port
3 squares dark chocolate
1/4 cup condensed milk
1/4 cup margarine/butter
3/4 cup sour cream
1 tbsp honey


In a small saucepan, simmer the port, reducing it on low heat to roughly half the volume. About 20 minutes.

In a glass bowl placed over pot of simmering water, place chocolate squares and stirring constantly melt over low heat.  Remove bowl from pot and set aside.

In a small saucepan, melt margarine, then add sour cream, condensed milk and honey.  Stir over low heat combining with a whisk.  Heat for ten minutes. Remove from heat. 

Add sour cream mixture to chocolate and whisk together.  Then add reduced port and whisk until well blended.  Pour over favorite dessert, such as white chocolate/dark chocolate swirl cheesecake.  Refrigerate for at least 1 hour before serving.

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