Recipe by Sharlene~W
How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.
Top Review by Mommy2two
Taste was as expected, considering the chocolate I used. It was a little grainy, but that also could have been the chocolate I used. Great easy recipe, thanks!**Update 18 Sep 2010: I used this recipe again and instead of stirring as I poured the cream over the chocolate, I let it sit for a few minutes to melt the chocolate. After the chocolate had a chance to melt, I stirred it together and continued to stir it until it became glossy. I stirred it off-and-on after that for about an hour (as my cake was cooling) and this time I didn't have any problem with graininess. This is a really great recipe for topping cake--thanks!!**Update again--I don't know what happened to my stars, but I came back to put them back on this rating! :-)
- 12 ounces good-quality semi-sweet chocolate chips or 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, bar,cut or broken into bits
- 1 cup whipping cream
Directions See How It's Made
- Put chocolate into heavy bowl.
- Heat cream in saucepan over medium heat just until bubbles form around pan.
- Slowly pour hot cream into chocolate, stirring constantly.
- Do not whip--stir until chocolate is melted and you have a creamy emulsion.
- Store in covered container in refrigerator for up to 2 weeks.