Calling all chocolate lovers and banana lovers too, those who need an easy quick chocolate fix—one that is gourmet too! Let me shine the spotlight on Ganache (gah-nash!). Ta-daaaa!
It is an oh-so-quick-and-easy heavenly ooey-gooey melted chocolate that can have as light or as deep a chocolate flavor as you like. If you combine it with a fruit like Banana—oh my! Two of my favorite dessert combinations in one.
Wrap a thin little crepe all around the chocolate Ganache and banana like a blanket to hold in all that thick river of chocolate goodness. Then drizzle more chocolate Ganache over the top. Forget the entree, let’s just have dessert!
I give you The Chocolate Free-pouring Wand to pour as much as you like over it. I can do that because I’m your Fairy Sugar Mama.
Now I also give you permission, if you are all alone and no one can see you, to just make the Ganache and dip your banana in the warm melted chocolate. Yes, I give you permission to double-dip too. (I don’t do it because I DO have to set some kind of good example here. But your Sugar Mama also knows there is such a thing as “Chocolate Emergencies” in need of a quick fix.
Chocolate Ganache is the answer to that quick fix. It is a simple Simple combo of chocolate and heavy cream—yes that is all! It is all a matter of choosing the right chocolate and melting it gently for a couple of minutes.
I found out the hard way that 60% chocolate, known as “semi-sweet”, is about right. I tried 70% and it was just too bitter for me, not enough sugar in it for this Sugar Mama!
I was going for a deeper chocolate flavor and thought that increasing the chocolate percentage was the answer. Nope.
The answer is to add a little instant espresso for a deeper, more luxuriously chocolate flavor, and 1 teaspoon added to 8 ounces of chocolate will do the trick. I find it amazing that a little thing like that can do so much. Hats off to the person who discovered that!
The quality of your chocolate is important, and most Belgian chocolates will be good.
If you want a chocolate that is easily available, I use Ghirardelli. I don’t know if I say it right for sure, but I pronounce it “jeer-a-dell-ee”. These days you can find it at most grocery stores, plus it is a chocolate that got a very good rating from “America’s Test Kitchen”. (Neither company is compensating me to say this.)
Did you know that you can add a flavoring, like vanilla extract, or a liquor like Cointreau. If you use the latter, add some orange zest to heighten the orange flavor a little. Oh the fun you can have adding flavors that complement chocolate. And add nuts too.
For the crepe, I have found that Alton Brown’s recipe is unbeatable for an easy, fool-proof crepe batter.
So go make that little bit of chocolate heaven, top it with some whipped cream, which you can flavor too, and sit back and lick your spoon. That’s what I’m going to do!
Filling: Whipped Cream: Garnish: Make 4 crepes; set aside. To Make The Chocolate Ganache Whipped Cream: To Assemble: Try out our Chocolate Banana Crepe Recipe and post your results below in the comments…
How to make Chocolate Banana Crepe
8 tbsp cream cheese
4 ripe peeled bananas
8 oz. 60% semi-sweet chocolate chips
1 tsp instant espresso
½ cup heavy cream
½ cup heavy cream
1 tbsp confectioner’s sugar
¼ tsp vanilla extract
1 tbsp toasted almond slices
4 raspberries or 4 Strawberries
Make 4 crepes; set aside.
To Make The Chocolate Ganache
Try out our Chocolate Banana Crepe Recipe and post your results below in the comments…