Prep: 5 min
Cook: 8 min
Yield: 1 1/2 to 2 cups
Ingredients
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
Directions
Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!
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