Ganache
A basic ganache made with chocolate and heavy cream, suitable for glazing, filling, molding, or piping.
Ingredients
heavy cream
1/2 pt (3 dl)
chocolate couverture (milk or dark chocolate)
1 lb (480 g)
Instructions
1
Melt the chocolate
Melt the chocolate over a double boiler (bain-marie).
2
Heat the cream
Bring the heavy cream to a boil in a clean pot.
3
Combine
Remove from heat and stir in the melted chocolate. Stir until completely smooth and well combined.
