James Peterson

Dark Chocolate Ganache

Preparation info
  • Makes

    1½ cups

    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This is the classic ganache recipe and it makes just enough to cover a 4-layer 9-inch cake. This same ganache can also be used hot as a sauce for ice cream. If you want a very thick chocolate sauce, add half as much butter as chocolate when melting the chocolate.

Ingredients

  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, coarsely chopped

Method

In a small saucepan, bring the cream to a boil over high heat, and then turn off the heat. Add the chocolate to the cream and let stand for 5 minutes. Stir with a rubber spatula until you have a perfectly smooth dark sauce. When you can barely hold your hand against the bottom of the saucepan because of the heat, the ganache is ready to pour over your cake.

For whipped dark chocolate ga