8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tbs unsalted butter
1 tbs cognac or brandy (optional)
Instructions
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch cake or torte.
Serving
Suggestions
Fill a cake or even frost it with this recipe.
Originally Submitted
7/19/2010
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