Silky smooth chocolate hazelnut ganache with just 2 ingredients. It really doesn’t get easier than this. This recipe is ready in 3 minutes and it is one you will be pulling out again and again.It is perfect for fondue, ice cream topping, dipping cupcakes, frosting cakes and even making truffles. You are going to love it.
Simple is really my motto these days. Life gets so busy and the easier things are the more likely it is that it will get made. Years ago I would stand over a hot stove stirring chocolate over a double boiler for 10 minutes. I honestly would rather sit down with my family and enjoy their company for those 10 minutes and take a few shortcuts in the kitchen.
I believe that simple cooking should taste great and that is where International Delight comes in. I am hooked on International Delight coffee creamers and have been for some time (check out our 35+ International Delight recipes) and the Fat-Free & Sugar-Free Toasted Hazelnut flavor has really been rocking my world lately.
Easy Chocolate Ganache
Adding the creamer to this recipe in place of heavy cream, not only saves on sugar and fat grams (a nice addition), it really packs a wallop of flavor. This chocolate hazelnut ganache comes together in just 3 minutes and cooled to room temp it is scoopable.
Now please excuse me while a take a moment with my ganache and fresh strawberries.
I really try to make some smart choices to save a few fat grams here and there and this Easy Chocolate Ganache is the perfect way to save those grams so I can enjoy a treat without the guilt.
So tell me, how do you keep your self in check? What little things do you do to make a better you?
With love from our simple kitchen to yours.
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Easy Chocolate Ganache
- 8 ounces chopped chocolate, or chocolate chips
- 1/4 cup International Delight Fat-Free & Sugar-Free Toasted Hazelnut Coffee Creamer, 2 ounces
- Combine ingredients in a microwave safe bowl. Heat for 30 seconds at a time in the microwave, stirring between each time. Repeat until mixture is smooth.
- Use to top cake, cupcake or just eat it with a spoon!
To heat on stove top place a heat safe bowl over a pot with 1″ of water to create a double boiler. Stir until mixture is smooth. The cooler ganache gets the thicker it becomes. Try these tasty ideas:
Drizzle warm over ice cream for a fabulous hot chocolate sundae or use use as chocolate fondue. Allow it to cool to room temperature for thick ribbons, perfect for dipping cupcake tops. Refrigerate 30-60 minutes and allow ganache to thicken, then whip with an electric mixer. You will create a divine chocolate frosting that is perfect for your favorite dessert. Refrigerate over night to get a ‘scoopable’ consistency. Roll balls into cocoa powder for tasty truffles or drop balls into cupcake batter for a yummy filling.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published 2/4/15
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