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Ganache #2

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  • 10 oz Semisweet chocolate; or bittersweet
  • 1 c Heavy cream


Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwavr until useful consistency.
Recipe by: Madeline Lanciani, TVFN Show #DJ9177
Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Feb 13, 1998