- 2 cups heavy cream
- 1 1/2 pounds bittersweet chocolate, chopped into small pieces
Heat the cream until it just comes to a simmer. Remove from the heat. Place the chocolate in a heat-proof bowl. Pour the cream over the chocolate. Allow to sit for about 10 to 15 seconds. Then, whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally. Mixture should be a little thick, but still pourable.
More Recipes and Ideas:
Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana, Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue, Gluten-Free Double Chocolate Chip Cookies, Shortbread Cookie Recipes, Baked Apple Recipes, Panna Cotta Recipes, Ice Cream Cake Recipes, Sugar Cookie Recipes, Strawberry Shortcake Recipes
Thank you! your flag was submitted.