DARK CHOCOLATE GANACHE
Provided by Zilly Rosen
Categories Milk/Cream Chocolate Dessert Halloween Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough to cover 12 to 14 cupcakes
Number Of Ingredients 3
Steps:
- 1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
- 2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
- 3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.
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Parbati Nepali
[email protected]This recipe is a game-changer! I used to buy ganache from the store, but now I make it myself all the time. It's so much better and it's so easy to make.
Wilson kharl
[email protected]I've tried many ganache recipes before, but this one is by far the best. It's so rich and flavorful. I highly recommend it.
Ebony Sewell
[email protected]This ganache is so easy to make and it tastes divine. I love using it to frost cakes and cupcakes. It's also great for dipping strawberries. Yum!
Meg Obazee
[email protected]Amazing recipe! The ganache turned out so smooth and creamy. I used it to make chocolate truffles and they were a huge success. Thanks for sharing!
Sheeer Khan
[email protected]This dark chocolate ganache recipe is a keeper! It's easy to make and the results are delicious. I used it to fill a chocolate cake and it was a hit with my family and friends. The ganache was rich and decadent, with a perfect balance of sweetness an