Chocolate Ganache
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
57
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
230 g
Heavy CreamDirections:
1
Place the chocolate in a large metal or glass bowl
2
Heat the cream in a saucepan just to the boiling point
3
Pour the cream over the chocolate, making sure that all of the chocolate is covered
4
Cover the bowl and let stand for 5 to 10 minutes
5
Whisk the chocolate until dark and shiny, then cool to room temperature
6
To thicken, beat cooled icing with a hand mixer for a few minutes
7
It's best if used after 12 hours