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Wayne Gisslen

Chocolate Ganache I

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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

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