Chocolate Ganache I

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

t
Milk at 100%
Ingredients U.S.

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 it is boiled.)
  3. Add the chocolate. Remove from the heat, stir, and let stand for a few minutes. Stir again until the chocolate is completely melted and the mixture is smo