Chocolate Ganache

Chocolate Ganache

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

  • 1 1/2 lbs. Chocolate, chopped to pieces the size of a pea
  • 1 pint Heavy Cream
  • 1 Tbsp. Liqueur, any flavor (optional)
  1. Place chopped chocolate in a mixing bowl.
  2. Heat cream until steam DO NOT BOIL.
  3. appears
  4. Pour cream over chocolate and let sit for 5 minutes.
  5. Stir to combine. Finish by adding liqueur.

Yield: 1 pint

Presentation Tips: Use as a dipping sauce for fruit or pound cake, or pour over your favorite ice cream for a mouth-watering treat.

Note: The higher quality the chocolate, the better tasting the ganache. If ganache becomes cool, simply reheat carefully in microwave.

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