As many of you know, I am not a baking girl. Last weekend I lured myself into thinking, once again (when I am going to learn?), that I can channel my inner pastry chef and create chocolate cake lollipops. First, let me say, that my adventure began at the grocery store when I asked one of the employees if they had popsicle or ice cream sticks. Judging by the face of the young man that I asked, you would think that I was asking for purple crocodile soup in can. This is a giant supermarket too. Perplexed by my request, the employee went to find his colleague. Soon enough five staff members surrounded me. Unable to point me to an aisle where I would find the “never-heard-of-before” popsicle sticks, I was handed a box of mini sword skewers.
I resigned to the idea of chocolate cakes on skewers. With all the hassle surrounding the search of the magical popsicle sticks, I forgot to buy 1 ingredient. Don’t you hate that feeling when you get home and realize that you forgot that one ingredient that you need? Yup that was me and the missing cream that I forgot to get. Determined to continue my baking adventure, with or without the cream, I texted my good friend, and a much better baker than me ,for advice.
“Is there anyway that I can make a white chocolate ganache with no cream? I need it to coat mini chocolate cakes.”
“Yeah you can just melt choc, or sometimes I use whole milk. White chocolate can be a pain”
Victory,or so I though. I had milk…lowfat milk. I decided to give it a shot anyway. FAIL…F-A-I-L. Not only did I pour too much milk but I also managed to burn the bottom of the pan so that my milk and chocolate had chunks of black burn floating around. It is a sad moment when you realize that even white chocolate can make you feel incompetent. Refusing to fail, I ran to the grocery store and bought more white chocolate and cream. This is what happened next…
Ingredients: 1 box of chocolate fudge brownie mix (make sure to have all the ingredients that the mix needs), 8 oz cream cheese, 1 cup of heavy cream, 1 1/2 white chocolate, sprinkles or cookie crumbles for decoration
Begin by preheating the oven to the required temperature (mine was 350). Next prepare the brownie mix as instructed on the package. Mine asked for 2 eggs, water and vegetable oil.
Next add the cream to a pan on medium heat. When the cream barely starts boiling, pour in the white chocolate. Whisk from the center of the mixture until the chocolate and the cream have combined into one.
Dip the chocolate cakes into the white chocolate ganache to coat on all sides.