Delicious as a dip, gorgeous as a glaze, and groovy as a ganache/truffles, this combo is a delicious winner. Perfect for Chocolate Honey Cupcakes, this versatile glaze can be stored in the refrigerator for up to 2 weeks.
Chocolate-Honey Ganache Glaze is super shiny and flavorful and is perfect for glazing cakes and brownies, sandwiching in between cookies, and as a dip for fruit, marshmallows, and anything that isn’t nailed down.
- Cook Time
- Prep Time
- ¾ cupServings
- 5 ounces bittersweet chocolate
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- In a bowl over simmering water, stir together chocolate, evoo, and honey until smooth and combined.
- Use glaze while warm, or cool completely overnight in refrigerator and then using a mixer fitted with whisk, whip at medium speed until light and fluffy. Spread on cake as a frosting.
Chocolate-Honey Covered Apples
Wash apples and dry well. Granny Smith apples are the best. Put a stick or twig through the stem of the apple. After step 1 above, put apple in the chocolate and spoon over the chocolate sauce until completely covered. Remove to wax paper-lined baking sheet. Sprinkle with chopped nuts, coconut, or sprinkles. Place in fridge to harden.
Once chocolate is cool, allow to soften a bit at room temperature. Scoop out small balls of chocolate and roll them in cocoa powder. Store, covered in refrigerator for up to 1 week, or freeze for 2 months.
For extra crunch: roll truffles in chopped nuts.