Dark Chocolate Ganache
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2004 Golden Whisk Awards
(Our top 10 recipes of the year)
This classic rich dark chocolate cream can be used as a filling or icing for any cake. Leftover cream can be frozen for up to 3 months.
Hands on time: 10 minutes Total time: 10 minutes Serves: 3
8 ounces (1 cup) heavy cream
18 ounces (one 12-ounce bag and one 6-ounce bag) dark (semisweet) chocolate chips
2 tablespoons butter
In a heavy saucepan, place the cream on high heat to boil. When it begins to boil, remove from the heat immediately and whisk in the chocolate chips, a little at a time, until completely melted and smooth (do not vigorously whisk or the ganache will get air bubbles). Add the butter and mix until smooth. Place a piece of plastic wrap directly over the surface of the ganache so a skin doesn't form. Let the ganache rest overnight, unrefrigerated.
Per 2-tablespoon serving: 143 calories (percent of calories from fat, 63), 2 grams protein, 11 grams carbohydrates, 3 grams fiber, 10 grams fat, 14 milligrams cholesterol, 4 milligrams sodium.
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