- 1 pound semisweet chocolate
- 1 cup heavy cream
Using a serrated knife, finely chop chocolate and place in a heat-proof bowl. In a small saucepan, heat cream to almost boiling. Pour cream over chocolate and let it sit for 5-10 minutes. Stir together until smooth.
To flavor ganache, add a few drops of extract or your favorite liqueur.
Truffles: Chill ganache in refrigerator. Scoop into small balls and roll smooth with your hands. Coat truffles with cocoa powder or chopped nuts.
Frosting: Let ganache come to room temperature. Using a stand mixer or electric hand mixer, beat until softened and lighter in color. Note: if frosting a cake with ganache, let it come to room temperature before serving.
Quick Chocolate Mousse: Let ganache come to room temperature. With a stand mixer or electric hand mixer on low speed, add cold heavy cream until ganache is color of chocolate milk. Increase speed to high and whip to soft peaks.
Chocolate Glaze: Use 1/4 pound chocolate, 1 tablespoon corn syrup and 1/2 cup cream.