Craig Claiborne's Ganache

Name: Craig Claiborne's Ganache
Total time: 15 min
Yield: About 2 ¾ cups
Cuisine: french
Ingredients: 1/2 pound semisweet chocolate such as Maillard, broken into bits; 3/4 cup heavy cream

By Craig Claiborne

Total Time: 15 minutes
Rating: 3(16)
Comments: Read comments

Featured in: LANDMARK BAKESHOP IN SARATOGA SPRINGS

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Ingredients

Yield:About 2 ¾ cups

½pound semisweet chocolate such as Maillard, broken into bits
¾cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Put chocolate into mixing bowl.
Step 2
Put cream in saucepan and bring barely to simmer.
Step 3
Add hot cream to chocolate, stirring with rubber or plastic spatula. Stir until mixture is velvety and smooth. Scrape into bowl of electric mixer and start beating at medium speed. Continue beating until it lightens in color; take care not to overbeat or it will harden. It is best to prepare mixture in a cool place until it is slightly thickened. Take care that it remains somewhat liquid. Use as filling for chocolate truffles, layer cakes and other dessert