Wayne Gisslen

Chocolate Ganache

Preparation info
  • Yield:

    1

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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.
    4. Apply to

    Per 1 ounce (28.35 g): Calories, 130; Protein, 1 g; Fat, 10 g (67% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 1 g; Sodium, 5 mg.