Robert Wemischner

Chocolate Ganache

Preparation info
  • Yield:

    12 ounces

    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
6 180

Method

  • Place chocolate in a heatproof bowl and set aside.
  • In a heavy saucepan, bring the heavy cream to the boil.
  • Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth. Set aside.