Jul 2 # 1 of 4
EASY GANACHE
2 cups heavy whipping cream
1 1/4 pounds bittersweet chocolate
Chop chocolate into small pieces and place in large stainless steel bowl.
In 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.
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.
Posted By: Recipes Cookbook Writer
May 2 # 2 of 4
You can use less cream and more chocolate to make truffles!
Apr 22 # 3 of 4
more chocolate will suit you
Apr 22 # 4 of 4
Cool completely and then store in refrigerator.