My husband made this last night for a caramel cheesecake pound cake. He generally makes the ganache perfectly but screwed it up last night and we ended up with "broken ganache." If your ganache ends up looking like caviar or used coffee grounds then you didnt heat the cream high enough. We had used all of our cream and fine dark chocolate from Christmas. There was no plan B for the cake. In order to fix this you split the broken ganache in half. We put half in a bowl and placed it outside for a half an hour, but the freezer works well too. Once chilled, you heat the other half. We used the microwave. Then you re-mix using an electric mixer. It came out perfectly.
So perfect! It would taste great on anything! As a big fan of dark chocolate, I love how the bittersweet chocolate makes the ganache very dark chocolaty tasting. But, to please my not-so-fond-of-dark-chocolate crowd, I simply substitute semisweet chocolate to make this a more innocent milk chocolaty ganache. Either way, the ganache always comes out superb.
Fabulously easy. I didn't have any dark rum, so I substituted coffee liqueur. It was amazing! This is my new favorite chocolate ganache recipe.
Definitely let it cool and whip it again: after the first time it's liquid. I did 250 ml cream and 200 g chocolate and after the second whipping it was fine, and delicious!
Get the recipe here >> Caramel Cheesecake With Ganache @ hugsandcookiesxoxo.com
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