A rich, silky chocolate ganache with the warming spices and subtle heat of Brundo's Berbere Cocoa Mix. Perfect for spreading over fudgy brownies.
Pro tip - watch Yalem's take on an upgraded store bought brownie recipe here.
Ingredients:
- 6 tbsp semi-sweet chocolate chips
- 3 tbsp heavy cream
- 1 tbsp unsalted butter
- 1 tbsp Brundo Berbere Cocoa Mix
- Pinch of flaky sea salt (optional)
Steps:
- Heat the butter and cream in a small sauce pan until the butter melts and the cream is steaming, but not boiling.
- Remove from heat and stir in the Berbere Cocoa Mix until smooth
- Pour the warm mixture over the chocolate chips in a heatproof bowl. Let sit for 2 minutes.
- Stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Allow to cool for 10–15 minutes, until thick enough to spread, then smooth over completely cooled brownies.
- Let set for another 20–30 minutes before slicing. Finish with flaky sea salt if desired.
Tip: For a more pronounced spice flavor, increase the Berbere Cocoa Mix and reduce the chocolate ships in equal amounts. Start with less if you prefer a milder heat.
