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Title: Ganache
Submitted by: sness - June 21, 2006
¾ cup heavy cream
1 lb good quality chocolate
Chop chocolate into matchstick size pieces. Place chopped chocolate in bowl. Bring cream to a boil and pour over chocolate. Wait a minute, then use a wire whisk to mix the chocolate gently into the cream. If you stop stirring at this point, the ganache will be dense like a truffle, if you continue to stir with the whisk, the ganache will become light and almost airy. The ganache is now ready to use or store as you see fit. Ganache will keep for at least a week, even at room temperature. Just heat it, stirring frequently, in a double boiler or in the microwave on low to bring it back to the consistency you require.
1 lb good quality chocolate
Chop chocolate into matchstick size pieces. Place chopped chocolate in bowl. Bring cream to a boil and pour over chocolate. Wait a minute, then use a wire whisk to mix the chocolate gently into the cream. If you stop stirring at this point, the ganache will be dense like a truffle, if you continue to stir with the whisk, the ganache will become light and almost airy. The ganache is now ready to use or store as you see fit. Ganache will keep for at least a week, even at room temperature. Just heat it, stirring frequently, in a double boiler or in the microwave on low to bring it back to the consistency you require.