Chocolate ganache

Preparation info
  • Yield: Approximately

    12 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
6 180


  • In a small heavy saucepan, heat the cream to boiling.
  • Pour the hot cream over the chocolate and stir until melted and smooth.
  • Use immediately or store in a covered container, refrigerated, and rewarm over a hot water bath to liquefy, as needed, just before serving the dessert.