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  • 4 ounces bittersweet chocolate
  • 5 ounces semisweet chocolate
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon butter, room temperature
  • 2 cups powdered sugar


  • Chop chocolates and transfer into a heat proof bowl.
  • Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
  • Let sit for 1 minute then stir until combined.
  • Add butter and vanilla and stir until combined.
  • Transfer to the bowl of an electric mixture and let cool for 10 minutes.
  • Sift powdered sugar into the mixture and beat until combined.
  • Continue to beat with an electric mixer until lighter in color and creamy

Categories: Chocolate  Dessert  Ganache 
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