Alice Medrich

Chocolate Ganache

Preparation info
  • Makes about

    3 cups

    • Difficulty

      Easy

Appears in
top 1000Cocolat: Extraordinary Chocolate Desserts
Cocolat

By Alice Medrich

Published 1990

  • About

Ingredients

  • 2 cups heavy cream
  • 8 ounces semisweet or bittersweet chocolate, finely chopped

Method

  1. Heat cream in a heavy-bottomed medium saucepan over medium-high heat until it simmers. Remove from heat. Add chocolate all at once and stir until partially melted. Let stand for 15–20 minutes to complete melting. Stir mixture again until smooth and all chocolate particles are melted. Let cool.
  2. Cover surface of chocolate mixture with waxed paper or plastic wrap