Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe.

Ganache II


  • 16 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup unsalted butter


    1 Place the chopped chocolate in a large stainless steel bowl.

    2 In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.

    3 Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.


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