Recipe courtesy of Colette Peters

Chocolate Ganache

  • Level: Easy
  • Yield: 2 cups, enough to fill and cov
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12 ounces semisweet chocolate (use chips or cut block into small pieces)

8 ounces heavy cream

2 teaspoons flavoring or liqueur (optional)


  1. Place the chocolate in a large metal or glass bowl. Heat the cream in a saucepan just to the boiling point. Pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 to 10 minutes.
  2. Whisk the chocolate until dark and shiny, then cool to room temperature. To thicken, beat cooled icing with a hand mixer for a few minutes. It's best if used after 12 hours.
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