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