The caramel, vanilla, and oak notes of Jim Beam’s Black Label Bourbon blend with chocolate and cream for a bowl of decadent Bourbon Ganache.
When you love bourbon and chocolate like I do, you’re constantly looking for new ways to pair them together to make something rich and decadent. And is there anything that screams rich and decadent more than chocolate ganache? I think not.
Ganache can be used in so many different ways just by changing the ratios of the two ingredients. You can use it as a glaze or a frosting. You can let it solidify and cut it up into cubes to make simple hot chocolate stirrers, yeah that idea just came to me and I’ll totally be making them next week! Anyways, the possibilities and uses for this baking basic are endless! My favorite guide for making and using ganache is from The Cupcake Project.
This particular ganache was created as a component for a tasty little treat that will be showing it’s face on the blog next Friday. It gave me the perfect opportunity to blend two of my favorite things into something absolutely heavenly. The sweet and woodsy notes of the bourbon are the perfect match for the dark chocolate in this ganache. The bourbon itself is not overly strong, but it’s definitely there and gives the ganache an incredibly smooth tone.
P.S. It’s totally okay to just eat it by the spoonful!
P.S.S. And lick the bowl!
Ingredients
- 5 oz. 60% Cocoa Chocolate
- 4 oz. Heavy Cream
- 2 tbsp Jim Beam Black Label or your favorite bourbon.
Instructions
- Heat heavy cream in a sauce pan until it begins to simmer.
- While cream is heating, chop up baking chocolate and place in a small glass bowl.
- Add bourbon to bowl with chocolate.
- Once cream is heated, pour it over the bourbon and chocolate and let it set for two minutes, DO NOT STIR.
- After it sets, beat with a wisk until a rich chocolate ganache forms.
- Ganache will thicken the longer it sets, so if you're dipping, do it early. If you're spreading, wait a little bit.
Nutrition
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Comments & Reviews
Oana says
Ganache is the most pasic pastry creams. I like how you went by the rules: real ganache is made with good quality and cream in almost equal proportions, depending on the cocoa content of the chocolate. Well done! I love the flavor as well!
fickrj5@gmail.com says
Thanks, Oana. Yes, because I used a 60% cocoa I did an extra ounce of it. The bourbon was a great addition if I do say so myself!
Marilyn says
Do you think this ganache would be the right consistency for macarons? Thanks.
Rebecca says
It will get there, you’ll just have to let it cool a bit before it’s thick enough to work with.
Thalia @ butter and brioche says
I regularly use ganache in my cooking but never have I made a bourbon flavoured ganache before. This looks wickedly delicious and is something I must try!
fickrj5@gmail.com says
Yes, you should, so good! You can add any liqueur to ganache to personalize it. I bet peppermint schnapps would be great for the holidays!