Dark Chocolate Ganache - ATK

By norsegal8

If your kitchen is cool and the ganache becomes too cold and stiff to spread, set the bowl over a saucepan containing simmering water, then stir briefly until smooth and icinglike.

Ingredients

• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 6 ounces semisweet chocolate or bittersweet chocolate (high-quality), chopped
• 1 tablespoon Cognac

Preparation

Step 1

Microwave cream and butter in measuring cup on high until bubbling, about 1 1/2 minutes. (Alternatively, bring to simmer in small saucepan over medium-high heat). Place chocolate in bowl of food processor fitted with steel blade. With machine running, gradually add hot cream and cognac through feed tube and process until smooth and thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1 hour, until spreadable (ganache should have consistency of soft icing).