Chocolate Ganache

If you browse through my recipes you may realize I am totally not a baker. I love eating tasty delights, but I just don't find the same joy in whipping up tasty desserts. So, in the spirit of easy desserts that sound and taste fancy without slaving over them, here is my recipe for a Chocolate Ganache to make any cake look fancy.


9 ounces bittersweet chocolate, chopped OR 1 1/2 cups milk chocolate chips, chopped OR 1 1/2 cups semi-sweet chocolate chips, chopped (it is all personal taste preference)
1 cup heavy cream


Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat stirring constantly. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

5. Allow the ganache to cool slightly before pouring over a cake. Pour 1/3 of the ganache over the first cake layer before placing the second layer on top. Pour the rest of the ganache over the whole cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Filet Mignon with Balsamic Glaze

Special occasion? You can't go wrong with melt in your mouth filet mignon. This simple recipe will let you enjoy the tender cut meat in all its delicious glory.


2 (4-6 ounce) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
2 Tablespoons red wine vinegar
2 Tablespoons apple juice

Directions

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar, red wine vinegar, and apple juice. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.