|bittersweet chocolate, 60% to 62% cacao, chopped||.|
In a small food processor, process the chocolate until very fine (see Notes).
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, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. Scrape the ganache into a glass bowl, cover it with plastic wrap, and set it in a warm place.
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