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  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 1 1/2 to 2 cups
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8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)

8 ounces heavy cream, scalded


  1. 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!