Prep 10 mins
Cook 35 mins
This is the chocolate ganache for Bourbon-Chocolate Cake with Praline Frosting.
- 2 cups semisweet chocolate morsels
- 1⁄3 cup whipping cream
- 1⁄4 cup butter, cut into pieces
- Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
Very easy! I usually make a Barefoot Contessa recipe that is just 1/2 pt heavy cream and 2 c. chocolate chips. But while at the store I grabbed whipping cream by mistake, which brought me to this recipe. It was very easy, just like my original recipe. I combine all in a saucepan and cook over low heat until melted. It takes a little longer to set but I like this method better for some reason.