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Plain Ganache

Chocolate

rating

  • Current rating: 5.0/5
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1 rating
5
prepare
10
cook
108
serves

INGREDIENTS

3 lb. chocolate, semi-sweet couverture 54%, finely chopped
6 oz. butter, unsalted
6 cups heavy cream
6 oz. sugar, granulated

INSTRUCTIONS

  1. 1
    Place cream in large heavy sauce pan or 20 qt. steam kettle. Bring to just below boiling.
  2. 2
    Turn off heat. Add butter and chocolate . Leave undisturbed for 5 minutes.
  3. 3
    Using large tined wire whip, gently stir mix until smoothly emulsified.
  4. 4
    Remove and use immediately for glazing, or deposit in appropriate storage container and keep at room temperature for up to two days or refrigerated for up to one week.

notes

Number of servings is total ounces of recipe. Actual servings depend on utilization.

recipe search tags

preparation methods
Meals/Courses
cuisines European, French
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