Dark Chocolate Ganache(Cook's Illustrated)

Total Time
6mins
Prep 4 mins
Cook 2 mins

If your kitchen is cool and the ganache becomes too cold and stiff to spread, set the bowl over a saucepan containing simmering water, then stir briefly until smooth and icinglike. Makes 1 1/2 cups, enough to cover roulade

Ingredients Nutrition

Directions

  1. Microwave cream and butter in measuring cup on high until bubbling,.
  2. about 1 1/2 minutes OR bring to simmer in small saucepan.
  3. over medium-high heat. Place chocolate in bowl of food processor fitted.
  4. with steel blade. With machine running, gradually add hot cream and.
  5. Cognac through feed tube and process until thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1.
  6. hour, until spreadable (ganache should have consistency of soft icing).
Most Helpful

Note: it is 3/4 cup heavy whipping cream, not 1/4 cup heavy whipping cream.<br/><br/>I love this ganache and often double the recipe. I use one to fill and lightly frost, then I use the second batch to pour warm but not set ganache right over the top.<br/><br/>In my cool house it takes about an hour to set up, but it varies. I chill it a bit if I am in a hurry.<br/><br/>I'm a member of Cooks Illustrated and love the site.