Makes enough for 24 truffles or 2 1/4 cups (or after 4 cups after whipping)

Ingredients

  • 10 oz semisweet or bittersweet chocolate, finely chopped
  • 1 1/4 to 1 2/3 cups heavy cream
  • 2 tablespoons unsalted butter (for soft ganache)

Directions

  1. Place the chopped chocolate in a bowl.
  2. Heat 1 1/4 cups cream for a hard (truffle) ganache or 1 2/3 cups for a soft ganache in a heavy saucepan over medium heat, just to a boil.
  3. Pour the hot cream over the chocolate and add the butter (if making soft ganache).
  4. Let the mixture rest for 2 to 3 minutes and then stir until the chocolate is completely melted and the ganache is very smooth.
  5. Cool the ganache to room temperature, then cover and refrigerate at least 8 hours and up to 2 weeks.

CIA FOODIES

Chocolate Ganache

Makes enough for 24 truffles or 2 1/4 cups (or after 4 cups after whipping)

Ingredients

  • 10 oz semisweet or bittersweet chocolate, finely chopped
  • 1 1/4 to 1 2/3 cups heavy cream
  • 2 tablespoons unsalted butter (for soft ganache)

Directions

  1. Place the chopped chocolate in a bowl.
  2. Heat 1 1/4 cups cream for a hard (truffle) ganache or 1 2/3 cups for a soft ganache in a heavy saucepan over medium heat, just to a boil.
  3. Pour the hot cream over the chocolate and add the butter (if making soft ganache).
  4. Let the mixture rest for 2 to 3 minutes and then stir until the chocolate is completely melted and the ganache is very smooth.
  5. Cool the ganache to room temperature, then cover and refrigerate at least 8 hours and up to 2 weeks.

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