More Great Recipes: Dessert | Ganache

Chocolate Ganache

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Serves | Prep Time | Cook Time


8 oz heavy whipping cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz granulated sugar
12 oz chocolate

Break chocolate into 1/2 oz pieces and place in stainless steel bowl

Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag

Or use to ice your cake by pouring or spreading (allow to cool to room temp first)

Pairs Well With


If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping.

Good morning Tracy Have you ever added flavoring to the ganache to use it as a filling for molding chocolates? If so, about how much - I am thinking kahlua, chambord etc etc.

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