{"id":2986,"date":"2013-03-03T19:49:45","date_gmt":"2013-03-03T23:49:45","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=2986"},"modified":"2024-01-31T13:07:44","modified_gmt":"2024-01-31T17:07:44","slug":"chocolate-donuts-with-irish-cream-ganache","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/chocolate-donuts-with-irish-cream-ganache\/","title":{"rendered":"Chocolate Donuts with Irish Cream Ganache Recipe"},"content":{"rendered":"

\"Chocolate<\/a><\/p>\n

I love<\/em> this donut recipe. Plain and simple. It’s never, ever failed me when I’m in need of a good, bakery quality donut. It’s simple to make, quick to bake, and stays yummy throughout the day (although they rarely last that long).<\/p>\n

Something you should know about this recipe is that I’m not really providing any measurements for the ganache. The way I make ganache is really simple, and it’s never failed me. Unless I try to measure it out. So I’ve just stopped trying to measure altogether.<\/p>\n

But listen closely, and you won’t have a bit of trouble: making ganache is all about eyeballing it. Pour any amount of chocolate chips into a small bowl. In this case, when we only need enough to cover 12 donuts, I’d say about 1 1\/2 cups is probably perfect (for those of you who have<\/em> to have a measurement). And then simply pour the creamer in until it’s just level with the chocolate chips. (If you want thicker ganache, pour slightly less creamer. If you want more of a glaze, use a little more creamer). Microwave the bowl for 1 minute. Remove and whisk until a perfect ganache forms (takes maybe a minute).<\/p>\n

\"#Chocolate<\/a><\/p>\n

\"#Chocolate<\/a><\/p>\n