This is some seriously good and easy-to-make stuff, if the ingredients are in the pantry. We served this at our Halloween fest, with shortbread cookies, strawberries, and other tasty things to dip in it. Two quarts of strawberries disappeared pretty quickly!
It takes a long time to set, giving plenty of time to use it as cake icing, like Julia Child did with her "Mocha Brownie Cake". Mmmm, must make a Dex+ version of that soon. Ganache is also the best fudge sauce ever. You know what else could be done with it? Truffles! I may try that for my Thanksgiving guests. Let it set completely, then scoop it with a melon baller, and roll in cocoa powder, maybe with cinnamon, or maybe dip in chocolate. Good thing I'm too full to eat anything right now....
- Chop the chocolates and cocoa butter and place in a bowl.
- Heat the heavy cream, butter, and dextrose in a medium saucepan over medium-high heat, stirring frequently, until the sugar is dissolved and the mixture reaches a boil.
- Pour the boiling cream mixture into the bowl of chocolate. Let the mixture sit unstirred for 5 minutes, then stir until smooth.
- Use warm for fondue. To use as icing, allow to cool an hour or so, until thick enough to spread. The chocolate will thicken and set after several hours or overnight.