Ingredients for Dark Chocolate Ganache
- Bittersweet Chocolate
- Heavy Cream
- Unsalted Butter
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How to Make Dark Chocolate Ganache
- In a small saucepan, combine 1 cup (240ml) heavy cream and 2 tablespoons (30g) unsalted butter.
- Heat over medium-low heat, stirring occasionally, until the butter is melted and the cream is just beginning to simmer. Do not boil.
- Remove from heat and immediately pour the hot cream mixture over 8 ounces (225g) finely chopped dark chocolate (70% cacao or higher).
- Let it sit for 1 minute to allow the chocolate to soften.
- Whisk vigorously until the ganache is completely smooth and glossy. If it's too thick, add a teaspoon of warm cream at a time until you reach your desired consistency.
- Let the ganache cool slightly before using. It will thicken as it cools.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
187g
Carbs
0g