Easy
1 cup
Published 2014
VOLUME | WEIGHT | ||
bittersweet chocolate, 60% to 62% cacao, chopped | . | ||
unsalted butter (65° to 75°F/19° to 23°C) | |||
milk |
Have ready a fine-mesh strainer suspended over a medium glass bowl.
In the bowl of a food processor, process the chocolate until very fine. Add the butter and process just until incorporated.
In a
With the motor of the food processor running, pour the milk through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Press the ganache through the strainer and let it sit for 1 hour. Cover it with plastic wrap and cool for about 2 to 3 hours, until the mixture reaches a soft piping consistency (70° to 75°F/21° to 24°C).
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.