4.6/5
(19 Votes)
Ingredients
- 12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)
- 1 cup heavy cream
Preparation
Step 1
Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds.
Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds.
If not using right away, transfer the ganache to a bowl, cover, and refrigerate. To reheat, warm it gently in a double boiler or in the microwave.