Chocolate Ganache

Preparation info
  • Makes About

    ⅔ cup

    • Difficulty

      Easy

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
bittersweet chocolate, 60% to 62% cac

Method

Have ready a fine-mesh strainer suspended over a small glass bowl.

In a food processor, process the chocolate until very fine.

In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, po