- 1 1/2 cups heavy cream
- 3 tablespoons unsalted butter
- 22 ounces semisweet chocolate, broken into 1/2-ounce pieces
Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.