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The Ultimate Chocolate Ganache

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Ingredients

  • 16 fluid ounces (470 ml.) double cream
  • 2 ounces (56 g.) unsalted butter
  • 2 ounces (56 g.) caster sugar
  • 12 ounces (340 g.) plain chocolate, broken
  • into 1/2-ounce (14 g.) pieces
  • 6 ounces (170 g.) unsweetened chocolate,
  • broken into 1/2-ounce (14 g.) pieces
  • 4 ounces (113 g.) white chocolate, broken
  • into 1/2-ounce (14 g.) pieces

Details

Servings 1

Preparation

Step 1

Heat the double cream, butter, and sugar in a 4-pint (2 1/2-l.) saucepan over medium-high heat. Stir to dissolve the sugar. Bring the mixture to a boil. Place the plain, unsweetened, and white chocolates in a stainless steel bowl. Pour the boiling cream over the chocolates and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.

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