Toasted Ladyfingers with Simple Chocolate Ganache

Ganache really does turn the ordinary into the extraordinary. I use ladyfingers, but toasted shortbread cookies, madeleines or pound cake all work very well. Add a scoop of ice cream and make this into a sundae if you're really feeling decedent.

Rori Trovato

Review now

Chocolate

Dessert

Romantic

Ingredients

8 ounces dark chocolate or chocolate chips		12 to 16 ladyfingers
2/3 cup heavy cream		2 tablespoons powdered sugar for dusting
1 tablespoon cognac

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Chop the chocolate into small pieces (skip this step if using chocolate chips). In a small sauce pan, heat the heavy cream until very hot and bubbling around the sides, but don't let it boil. Add the chocolate and remove from heat. Let sit about a minute, then stir until smooth. Stir in the cognac. (This can be made stored up to 2 weeks in the refrigerator.) Bring to room temperature or warmer before using; the warmer it is, the thinner it is.
2
Set the broiler to low and place the rack about 8 inches from the heat source. Place ladyfingers on a baking sheet. Broil until just toasted, 20 to 40 seconds (watch them carefully; they can burn quickly). Remove and dust with powdered sugar. Serve on a plate with the warm ganache.

Chime In

iVillage

Toasted Ladyfingers with Simple Chocolate Ganache

Ingredients

directions