Chocolate Ganache and Lime Glaze
2 oz Pure real chocolate (no chips please)
2 oz Heavy whipping cream or coconut milk from a can
Lime Glaze
1 cup Powder sugar
1 tsp Lemon zest
1 tbsp Lime juice
1 tbsp Milk Or more as needed
1
When making ganache use a simple 1:1 ratio of cream to chocolate.
1. Chop your chocolate finely. Place in a glass or metal bowl.
2. Heat cream on the stove top until just simmering. Don't boil! The edge of the cream should just have tiny bubbles.
3. Once simmering around the edges remove from heat and pour cream over the chocolate.
4. Let sit for 2 minutes. Then stir slowly until smooth.
5. Dip cookies in the warm ganache and let cool on parchment paper or on a wire rack.
6. Once ganache is cooled you can use as a frosting. Store in refrigerator.
7. Reheat in the microwave for 10 seconds, or over a double boiler.
Yield about 1 cup
Lime Glaze
1. Whisk together the ingredients. Adjust with powdered sugar or milk as needed. Allow to set for a few minutes.
Ingredients
2 oz Pure real chocolate (no chips please)
2 oz Heavy whipping cream or coconut milk from a can
Lime Glaze
1 cup Powder sugar
1 tsp Lemon zest
1 tbsp Lime juice
1 tbsp Milk Or more as needed
Directions
1
When making ganache use a simple 1:1 ratio of cream to chocolate.
1. Chop your chocolate finely. Place in a glass or metal bowl.
2. Heat cream on the stove top until just simmering. Don't boil! The edge of the cream should just have tiny bubbles.
3. Once simmering around the edges remove from heat and pour cream over the chocolate.
4. Let sit for 2 minutes. Then stir slowly until smooth.
5. Dip cookies in the warm ganache and let cool on parchment paper or on a wire rack.
6. Once ganache is cooled you can use as a frosting. Store in refrigerator.
7. Reheat in the microwave for 10 seconds, or over a double boiler.
Yield about 1 cup
Lime Glaze
1. Whisk together the ingredients. Adjust with powdered sugar or milk as needed. Allow to set for a few minutes.
