Tuesday, February 05, 2008

Chocolate Ganache Basics

Level of Difficulty: April

1 cup chocolate chips (high quality is best, i.e. Ghiradelli)
2 tablespoon unsalted butter
1 cup heavy whipping cream

Place chocolate chips and butter in a large metal bowl (do not use plastic or wood). In a small saucepan over low-med heat, bring cream to a simmer (stirring constantly). Remove from heat and pour half the cream into the metal bowl. As the chocolate melts, whisk together until smooth. Add the remaining cream until it's completely incorporated and the ganache is thick and shiny. Freeze on a flat cookie sheet to use as truffle filling, or cool to room temperature to use as a cake glaze or frosting.

2 comments:

Emily said...

What if you just want to eat it from a trough?

Ali-kat said...

I completely recommend that you do. It'll be the best day of your life.