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Chocolate Ganache

This is such a delicious and versitile food. You can use it to fill and frost cakes, to dip and make candy or just to eat by itself. If you prefer a less bitter ganache, you can substitute semisweet chocolate for the bittersweet.

12 ounces good quality bittersweet chocolate
1 ⅔ cups heavy cream

cutting board
chef’s knife
large bowl
small sauce pot

1. Finely chop chocolate and place in large bowl.
2. Slowly heat heavy cream just until small bubbles begin to form.
3. Immediately, pour the cream over the chocolate.
4. Slowly mix with whisk until smooth.
5. Allow to cool until desired consistency. (Ganache thickens as it cools.)

© 2009 by Allison Lattman

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