Chocolate Ganache

Preparation info

  • Yield:

    1 lb

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Chop the chocolate into small pieces.
  2. Bring the cream just to a boil, stirring to prevent scorching. (Use very fresh cream; old cream is more likely to curdle when boiled.)
  3. Remove from the heat and add the chocolate. Stir and let stand for a few minutes. Stir again until the chocolate is completely melted and the mixture is smooth.