|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
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.
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).
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