Prep 5 mins
Cook 10 mins
- Bring cream and butter to a simmer.
- Pour over chocolate and stir/whisk until melted and smooth.
I think that the taste is good BUT for a first time cook it might be confusing trying to convert 5 1/3 ounces of butter to tablespoons. I made this make and I am not a first time cook so with that said my ganache came out very buttery and my chocolate seperated but somehow I was able to salvage it and managed to still ice my cake (there was NO WAY I was gonna let a whole pound of chocolate go to waste). Also, this recipe makes ALOT of ganache.
This is the one I have been looking for. Bittersweet chocolate made all the difference! Thank you for this easy recipe.
Made exactly as the recipe states. Too oily. Once cooled, it won't even stick to your finger, it just slides off once the heat from your finger melts it. I tried another recipe that uses a tablespoon of butter and it turned out much better.