Dark Chocolate Cabernet Ganache
A really simple, Profile-Approved dessert topping. Goes great with the Profile Chocolate Fudge Cake.
extra virgin olive oil
dark chocolate cocoa powder
of dark red wine like Cabernet or Merlot or vanilla extract
dash of salt
of sugar free Maple Syrup
In a small sauce pan heat olive oil till warmed to about 72 degrees
Watch closely as this will happen very quickly
Remove from heat
Add pinch of salt
Add sugar free syrup and stir
Add wine and stir to combine well.
Use as a drizzle over Profile Guiltless Chocolate Fudge Cake or as a sweet topping for poached fruit.
Profile Exchanges: 1/2 fat serving; (as drizzle)