Ganache-II

Ingredients

• 1 cup of heavy cream
• 12 ounces of semisweet or bittersweet chocolate, chopped into small pieces

Directions

1. In a small saucepan, heat the heavy cream until it’s just simmering.
2. Remove from heat and add the chopped chocolate. Let sit for 1 minute.
3. Whisk the cream and chocolate together until it’s smooth and glossy.
4. Pour the ganache over cakes, cupcakes, or other desserts as desired.

Interesting Facts

• Ganache is a French term for a mixture of chocolate and cream.
• Ganache can be used as a glaze, topping, or even as a filling for cakes and other desserts.
• The ratio of chocolate to cream is usually 2:1
• Ganache can be flavored with a variety of extracts or liqueurs.