Ganache
Cindy directions
- 1
finely chop chocolate or process in food processor. Bring cream to a boin and pour over chocolate. Stir untill all chocolate is melted and blended smooth into the cream.
- 2
Let ganache sit at room temp until it cools to 70°F May be stored in fridge for up to 2 weeks.
- 3
use in truffles, fondue or as a glaze
- 4
Firm Ganache: 2 pts chocolate/1 part cream. Use as chocolate frosting.
- 5
Soft Ganache: 1 part chocolate 2 parts cream.
Source: Cindy
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