“How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.”
READY IN:
12mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 12 ounces good-quality semi-sweet chocolate chips or 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, bar,cut or broken into bits
  • 1 cup whipping cream

Directions

  1. Put chocolate into heavy bowl.
  2. Heat cream in saucepan over medium heat just until bubbles form around pan.
  3. Slowly pour hot cream into chocolate, stirring constantly.
  4. Do not whip--stir until chocolate is melted and you have a creamy emulsion.
  5. Store in covered container in refrigerator for up to 2 weeks.

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