Have I ever mentioned that I like to improvise when cooking? Sometimes improvisation results in wonderful creations. Other times, especially when working with temperamental ingredients, improvisation results in a big, yucky mess. (Isn’t that the story of my life?!)
Last Saturday, I decided to make some chocolate truffles filled with chocolate ganache. I’ve worked with chocolate before. I make fudge almost every year and have been doing it for about a decade. I felt pretty confident that I could follow the simple instructions for chocolate ganache. I was wrong! Very wrong!
“How wrong?” you ask. Well, I made a tiny mistake and my ganache was a tiny bit grainy. Just a tad bit. I decided to “fix” it, and I ended up with this.
For you to truly appreciate my experience, I’m going to show you in a photo step-by-step how my hubris caused my epic fail.
What was I going to do? I didn’t want to waste perfectly good chocolate! Thankfully, I found one website which explained that once your chocolate ganache is gone, it’s gone. BUT… you can use it in other things, like cookies. So I whipped up a basic oatmeal cookie recipe and spread it in a pyrex pan, like this…
I might have to mess up some chocolate ganache again and make these cookies!