Dark Chocolate Ganache: Difference between revisions
From Recipes
Jump to navigationJump to search
Created page with "{{RecipeSummary |PrepTime=5 min |CookTime= |Source=''Zoë Bakes Cakes'' (pg 221) |Yield=~3 cups |Rating={{unrated}} }} === Ingredients === * 2 c heavy whipping cream * 16 oz b..." |
No edit summary |
||
| Line 1: | Line 1: | ||
{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=5 min | |PrepTime=5 min | ||
|CookTime= | |CookTime=~10 minutes | ||
|Source=''Zoë Bakes Cakes'' (pg 221) | |Source=''Zoë Bakes Cakes'' (pg 221) | ||
|Yield=~3 cups | |Yield=~3 cups | ||
Latest revision as of 14:47, 25 May 2021
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | ~10 minutes |
| Source | Zoë Bakes Cakes (pg 221) |
| Yield / serves | ~3 cups |
| Rating | (unrated) |
Ingredients
- 2 c heavy whipping cream
- 16 oz bittersweet chocolate, finely chopped
Preparation
In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
