This is the simplest and one of the best chocolate sauces. It can be made with different proportions of chocolate and liquid; equal parts heavy cream and bittersweet chocolate are most common for frosting cakes or for a chocolate filling for candies, for which the ganache needs to be stiff. For chocolate sauce, a higher proportion of cream can be used.
|bittersweet chocolate (see notes)|
|heavy cream or crème fraîche|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.