Chocolate Ganache

By Marian Burros

Total Time
2 minutes
Rating
4(27)
Comments
Read comments

Featured in: PASTRY: DELIGHTS AT WHITE HOUSE

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:16 servings
  • 1cup heavy cream
  • 1pound semisweet chocolate, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

187 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 2 grams protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Scald cream. Remove from heat; stir in chocolate.

Ratings

4 out of 5
27 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Debbie

This is terrific with Claudia Roden's Orange and Almond Cake. Takes it to dinner party level.

Hazel

half the recipe is more than enough for two dozen cupcakes. Used guitard semi-sweet chips. Learned after first handful addition was gloppy on the bottom of the pot to sprinkle in with constant stirring. They were incorporated much more easily that way. Delicious!

Liz

This is a perfect cupcake frosting for an elegant grownup dessert

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.