Healthier Ganache

• My friend Rose, at The Bite Me Kitchen gave me the idea to make this ganache. Recently, she and her boyfriend blogged about a healthy breakfast cake with a yogurt frosting. It sounds delicious and healthy! Their blog is full of healthy recipes.
• I made a white chocolate-yogurt ganache to top brownies. Greek yogurt is much healthier than heavy cream and I'm more likely to have yogurt hanging out in my fridge than heavy cream, so I'm glad this worked. The brownies had white chocolate chips and a raspberry swirl. The recipe for the brownies was not very good, though. That's why I didn't bother including it here. They turned out more like cake than brownies. The white chocolate chips sank to the bottom because the batter was too runny and the raspberry sauce blended in with the batter. I only had cocoa powder, no real chocolate, so they didn't even taste very chocolaty.

• When the brownies came out of the oven, I quickly realized they needed something. Frosting, icing, powdered sugar....something. I had some white chocolate that I was going to use to make cake pops, but no powdered sugar, so no icing or frosting. At first, I was going to just melt the chocolate and pour it over the brownies, but I didn't want a hard topping. I didn't have any cream to make ganache, but I did have some Greek yogurt in my fridge. What the heck? I didn't really have anything to lose, since the brownies weren't very "winning" anyway.
• When making a traditional ganache, the ratio of chocolate to cream is 50/50. For this yogurt ganache, I used a ratio of about 2/3 chocolate to 1/3 Greek yogurt. The preferred method to making ganache is to pour hot cream over the chocolate and stir until it's melted and the cream is incorporated. With the Greek yogurt ganache, I gently melted the white chocolate and then added the Greek yogurt and stirred until combined. I was actually surprised at how good it tastes. It is the best part of these brownies. I'm excited to try this again and with real chocolate. Enjoy!

~*~Melissa~*~