Chocolate ganache gets elevated with rich and tangy crème fraîche. Made with just 5 ingredients in about 5 minutes and perfect for pouring over cakes such as gluten-free chocolate bundt cake.
¼cup(60 ml) crème fraîche(storebought or homemade)
1tablespoonGF whiskey or bourbon (optional; or additional cream)
⅛teaspoonfine sea salt
½teaspoonvanilla extract
Instructions
In a small saucepan, bring the cream to a bare simmer over medium heat.
Remove the pot from the heat and add the chocolate. Let sit until melted, about a minute, then gently whisk until smooth.
Whisk in the crème fraîche, whiskey (if using), vanilla and salt. The ganache should be thick but pourable; if it’s too thin, let sit at room temperature to thicken up a bit. If it’s too thick, warm over a low flame for a few seconds, stirring constantly, or whisk in a bit more cream.
You can use the ganache right away, pouring it over your cake, or let sit until thick enough to swirl over a cake.
Notes
This ganache can be covered and stored at cool room temperature for up to 1 day or refrigerated for up to 1 week.
Re-warm gently over a hot water bath or lowest possible flame, stirring frequently, before using.