Marian Burros's Ganache

1. 1

   Place the chocolate in a large bowl and set aside.

2. 2

   In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil.

3. 3

   Remove from the heat immediately.

4. 4

   Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.

5. 5

   Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.

6. 6

   Beat the chocolate cream until it holds a peak.

7. 7

   Refrigerate again for half an hour, or until ready to use.

* Per serving · 4 servings · Values may vary.

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