Ganache Glaze

Preparation info
  • Makes:

    ⅔ cup

    • Difficulty

      Easy

Appears in

By Rose Levy Beranbaum

Published 2009

  • About

Ingredients

Volume Ounce Gram
dark chocolate, 60% to 62% cacao, chopped<

Method

Have ready a fine-mesh strainer suspended over a small glass bowl. In a food processor, process the chocolate until very fine. Remove it to a small heatproof glass bowl.

In a 1-cup or larger microwavable cup 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) and pour it over