Recipe: Chocolate Ganache

| June 7, 2006 | 0 Comments
Chocolate Ganache
adapted from Betty Crocker’s Cookbook
yields about 1 1/4 cups

2/3 cup heavy cream
6 oz bittersweet chocolate, chopped into small pieces

Place the heavy cream in a small saucepan on a burner over medium heat. Cook until just shy of boiling.

Remove the pan from the burner and stir in chocolate. Continue stirring until chocolate is fully melted. Let sit for a few minutes before using to allow chocolate to firm slightly.

Category: Dessert

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Leave a Reply

Your email address will not be published. Required fields are marked *