Ingredients Jump to Instructions ↓

  1. 8 ounces good dark chocolate , chopped (not below 60 percent cocoa, recommended: Valrhona)

  2. 8 ounces heavy cream , scalded

Instructions Jump to Ingredients ↑

  1. Completely melt the chocolate in a double boiler . Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion . Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!


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