Ganache

By ghinman

Ingredients

• 1/2 cup heavy cream
• 8 oz. semisweet chocolate, cut up coarsley

Preparation

Step 1

Heat the cream in a heavy saucepan until nearly boiling. Add the chocolate and stir over moderate heat until melted and completely smooth. Cool slightly to use as a pouring glaze; chill if a rirm consistency is desired or if using for truffles. Makes enough glaze to cover one large cake.