A really good chocolate ganache is a fabulous recipe to have in your arsenal of quick and easy desserts because once it is made it has so many uses. It can be used to glaze shortbread cookies, rolled into truffles, served warm over ice cream, used for chocolate covered strawberries, glazing cakes and cupcakes, or even whipped in a stand mixer until light and fluffy to use as a ganache frosting! My Cointreau Chocolate Ganache is flavored with orange liqueur and Cognac, adding sophisticated (and boozy!) flavor of sharp orange and the warmth of Cognac, both of which happen to pair perfectly with dark chocolate. Best of all, it takes just a few minutes to make and instantly makes even the simplest garnishes feel special and soirée-ready!
Cointreau Chocolate Ganache
Ingredients (makes 2½ cups)
- Dark Chocolate – 1 pound, finely chopped
- Heavy Cream – 1 cup
- Honey – 4 tablespoons
- Sea Salt – ¼ teaspoon
- Vanilla – ¾ teaspoon, pure extract
- Orange Zest – 1 ½ teaspoons, finely zested
- Cognac – 2 tablespoons (Remy Martin 1738 recommended)
- Orange Liqueur – 3 tablespoons (Cointreau recommended)
- Shortbread Cookies – store-bought (Walkers brand recommended)
- In a heat-proof bowl set over barely simmering water, heat the dark chocolate, heavy cream, honey, and salt until just melted, stirring occasionally.
- Remove from the heat and add the vanilla, orange zest, Cognac, and Cointreau. Stir to combine.
- Drizzle ½ of each shortbread cookie with just enough chocolate to coat it. Set each coated cookie onto a paper baking cup that has been flattened. Garnish with more orange zest if desired. Allow the ganache to set at room temperature for a few minutes before serving.
Tip: Stirring the ganache as it cooks with help make it shiny when it is used as a glaze, making for a professional and dramatic presentation. The ganache will stay fresh in a sealed container in the refrigerator for up to one week.
Idea: Once the shortbread cookies set, do not refrigerate. Store them tightly wrapped at room temperature.