 Chocolate Ganache
Chocolate Ganache
Good for just pouring onto souffles (check out the easy chocolate souffle I posted), ice cream, etc
2+ C double cream
¼ C butter
¼ C sugar
1 pkg. Ghiradelli's chocolate (or the best you can find)
1-2 oz. Booze of choice (optional)
Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
Freezes well | 
Linear Mode
