12691 Chocolate Ganache 2 cups Wed Aug 06 07:41:00 -0700 2008 Tue Feb 03 02:28:36 -0800 2009 Easy French Licensed http://www.chow.com/recipes/12691 Tue, 03 Feb 2009 10:28:36 GMT Strong in flavor and not too sweet Chocolate and heavy cream combine for a chocolate that is strong in flavor and not too sweet. Ganache is the consistency of frosting. Chocolate and heavy cream combine for a chocolate that is strong in flavor and not too sweet.

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  • Place the chocolate and the cream in a simmering double boiler. Stir the chocolate occasionally to keep it from burning or overheating. When the chocolate is completely melted and the mixture is smooth, set it aside to cool to room temperature. Stir in the optional flavoring.
  • Use immediately or store tightly covered in the refrigerator for up to a few weeks. To reheat the ganache use a double boiler, stirring occasionally, and allow the ganache to come to room temperature before trying to spread it. (You really need to heat it and let it cool back down to spread it.)
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 67 Condiment/Sauce 8 ounces bittersweet chocolate, chopped

    ]]>     1 cup heavy cream

    ]]>     292 1 tablespoon cognac, rum, vanilla extract, or Cointreau (optional)

    ]]>     131 chocolate 6328 myo 384 easy 695 quick 760 truffle 772 brownie points 3444 make ahead 2888 sweet tooth 2166 kids 9636 adults 20668 caramel apples 418 dairy 435 vegetarian 1619 omnivore 744 indulgent