- 16 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup unsalted butter
- Place the chopped chocolate in a large stainless steel bowl.
- In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.
- Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.
03/09/2017
recipepes.com
ganache, recipe
PT15M
PT1H
5
455 calories