¡ ½-oz semi-sweet chocolate, chopped
¡ 1½ cups heavy cream (or whipping cream)
Place chocolate in heat resistant bowl.
Scald cream and whisk into the chocolate, a little at a time, stir until smooth
Place in the top of a double boiler to melt any chocolate pieces
Refrigerate, stirring occasionally, until Ganaché thickens and is spread able
Uses for the Ganaché:
Whipped Ganaché, used as frosting, very spread able
As a glaze
*Note: recipe can be doubled
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