Chocolate Ganache
About 1 ½ cups To infuse this mixture with mint, coffee, and other ingredients, follow the instructions in Flavored Ganache, using half the amounts listed.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup heavy cream
- 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
Let's Cook
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Step 1.
Bring to a boil in a small saucepan: ¾ cup heavy cream
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Step 2.
Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
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Step 3.
Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
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Step 4.
For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.