This recipe for Chocolate Ganache is quick, easy and amazingly delicious. After it’s set, I like to scoop mine out, roll it into balls and dip in tempered chocolate for truffles.
- 4 parts chopped chocolate, by weight
- 3 parts heavy whipping cream, by weight
- Heat cream. Pour over chocolate.
- Stir until thoroughly mixed. Pour into flat bottomed air-tight container.
- Refrigerate at least 4 hours before use.