Chocolate Ganache
- ¾ cup heavy cream
- 1- 12 ounce bag of bittersweet chocolate chips
- 3 tablespoons unsalted butter, softened
- Heat the cream over medium heat until steaming, stirring constantly.
- Once steaming, remove the cream from the heat. Add the chocolate and stir then let sit for 5 minutes.
- Add the butter to the chocolate mixture then stir until smooth.
- Dip, pour or drizzle as directed in your recipe.
Any leftover ganache will keep in an airtight container in the fridge for up to 4 weeks.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/11/12/chocolate-ganache/
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