8 ounces semisweet or bittersweet chocolate, cut into small pieces or use morsels
3/4 cup (180 ml) heavy whipping cream
2 tablespoons butter
Instructions
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. Makes enough ganache to cover one - 9 inch cake.
Leftover ganache can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight). Roll into small balls and then roll in cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Serving
Suggestions
Can use white chocolate for white chocolate ganache, great for cake pops
Originally Submitted
5/17/2012
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