Ganache II

Ganache II

33

"Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe."

Ingredients

20 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the chopped chocolate in a large stainless steel bowl.
  2. In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.
  3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.
  • profile image

Your rating

Cancel
Submit

Reviews

33
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wond...

I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavorin...

I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! ...