Recipe: Chocolate Ganache With Dried Cranberries

We first wrote about High Lawn Farm in Lee, Mass. when it launched its fantastic line of ice cream some years ago. High Lawn is the last Berkshire County dairy to process its own milk and deliver finished products, and was one of the featured farms in The Berkshires Farm Table Cookbook. Its profile was accompanied by a recipe for chocolate ganache with dried cranberries that included High Lawn Farm heavy cream. Considering the stress of the last couple weeks, it seemed natural to offer up a recipe that can only serve as an antidote to anxiety — and possibly as a celebratory bit of sweetness we all deserve.

Chocolate Ganache with Dried Cranberries
Serves 10 to 12

These small ganache squares, using High Lawn Farm dairy products, are so rich and elegant! The dried cranberries may be replaced by any other favorite dried fruit, chopped into small pieces. If you can find them, tiny dried wild blueberries work well.

14 ounces semisweet chocolate chips (about 2 cups)
1 cup High Lawn Farm heavy cream
1 teaspoon vanilla extract
2 tablespoons unsalted butter
½ cup dried cranberries, or other chopped dried fruit

1. Cut a wide strip of parchment paper to line a 9-inch square baking dish, allowing the paper to come up and overhang two opposite sides of the pan.

2. Place the chocolate chips in a medium bowl.

3. Bring the cream and vanilla to a boil in a small saucepan over medium to high heat, then remove from the heat. Pour over the chips and mix quickly, and as the chocolate melts down, add in the butter and stir until smooth. Fold in the cranberries and pour into the prepared pan. Place in the refrigerator for at least 1 hour. Do not put into the freezer as a shortcut since this will cause the butter to separate from the ganache.

4. Once the ganache is set, remove from the refrigerator and run a sharp knife along the sides without parchment paper. Use the overhanging parchment paper to lift the ganache gently out of the pan and place on a plate or cutting board. Invert the ganache over a large platter or clean, dry cutting board.

5. Starting from one corner, carefully pull the parchment paper off the top of the ganache. Warm a sharp knife in hot water, wipe dry, and cut the ganache into small pieces, about 1½ by 3 inches. This is a very rich dessert, so one piece is typically enough for a serving. The ganache is best served slightly cold or at room temperature — make sure it doesn’t start to get too soft or melt — either by itself or with sweetened High Lawn Farm whipped cream, or drizzle with caramel or a fruit puree.