Friday, 27 July 2007


Chocolate Ganache
8 ounces (227 grams) semisweet or bittersweet chocolate, chopped finely
1 cup (250 ml) heavy whipping cream
  • Place the chocolate in a medium sized bowl. Set aside.
  • Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil.
  • Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
  • Stir until all the chocolate has melted

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