ganache:
1/2 oz unsweetened baking chocolate (OR a very dark chocolate, at least 80%)
1 tsp granulated sugar substitute (omit if using a dark/sweetened chocolate)
2-4 tbsp heavy cream
Finely chop chocolate and place in heatproof bowl.
Add sweetener to cream and heat until close to boiling (30-45 seconds in the microwave should do the trick since it’s such a small amount) and sweetener is totally dissolved.
Pour 2 tbsp of the cream mixture over chopped chocolate.
Let stand for 2-3 minutes then gently stir with a spatula until chocolate is fully melted and incorporated. Add more cream if the ganache is too thick or looks lumpy.
Let cool for 10 minutes stirring occasionally.
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MACROS
127 cal per cookie
10.6g Total Fat
4.1g Net Carbs
5.4g Total Carbs
1.3g Fiber
1g Sugar
3.7g Protein
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