Ingredients for Jeni S Chocolate Ganache
- Semisweet Chocolate
- Heavy Whipping Cream
- 2 tablespoons (1 ounce or 28g) unsalted butter
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How to Make Jeni S Chocolate Ganache
- In a small saucepan over low heat, combine 8 ounces (227g) of finely chopped semi-sweet chocolate and 1/2 cup (120ml) heavy cream.
- Stir gently and constantly until the chocolate is completely melted and the mixture is smooth and creamy. Avoid boiling.
- Remove from heat and stir in 2 tablespoons (1 ounce or 28g) of unsalted butter until fully incorporated.
- Pour the ganache into a heatproof bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for 1 1/2 hours, or until completely chilled and thickened, stirring every 30 minutes.
- Once chilled, use a wooden spoon or electric mixer to beat the ganache until it reaches your desired consistency—light and fluffy or thick and spreadable.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
454g
Carbs
18g
