Ganache

Servings:
16

Yield:
4 cups

Ingredients

Directions

Chop the chocolate into small pieces and place it in a large stainless steel bowl.

Heat cream in a large, high-sided saucepan over medium high heat, stirring frequently, until it just begins to boil. The cream can boil over quickly at this stage, so watch it closely. Immediately remove from heat and pour over chopped chocolate.

Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator.

Cook’s Note

Use ganache while still warm to glaze a cake. Let cool until thickened if using as a frosting.

If you are using this ganache to make truffles, refrigerate ganache until firm, then roll into balls.

can be reheated in a stainless steel bowl over hot, but not boiling, water.

Nutrition Facts (per serving)