Dark Chocolate Ganache

1. 1

   Bring cream to just under a boil in a saucepan over medium heat. Meanwhile place the chocolate in a heatproof bowl.

2. 2

   Pour the hot cream over the chocolate and give a few quick stirs to gently combine. Allow to sit for a few minutes; covering it with a pot lid will hasten the melting. The residual heat will melt the chocolate. After about 5 minutes, stir gently until homogenous. Don't whisk vigorously as that would add air. You want it smooth and dense.

3. 3

   May be used immediately in liquid form as a glaze for a cake or dessert, as a sauce for ice cream or cake or even as a fondue. Chilled to spreading consistency and you can use as a frosting. Chill further and it will be firm enough to roll into truffle center.

* Per serving · 4 servings · Values may vary.

No additional tips available.