INGREDIENTS
- 2 cups heavy whipping cream
- 1 1/4 pounds bittersweet chocolate
DIRECTIONS
1.
Chop the chocolate into small
pieces and place it in a large stainless steel bowl.
2.
In a large, high sided
saucepan, heat cream over medium high heat, stirring frequently, until it
starts to boil. At this point, the cream will want to boil over, so keep an eye
on it! 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 stainless steel bowl over hot, but
not boiling, water.
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