Chocolate Ganachechocolate, desserts 6 oz semisweet chocolate; chopped fine 3/4 cup heavy cream 2 tablespoon butter; unsalted 2 tablespoon sugar Here are two I found on one of the echoes I host (ILink Chocolate). Ganache, after all, is merely chocolate mixed with enough cream or butter to make it spreadable. These are sub-recipes from Mrs. Fields, I think, but they will work just about anyplace you need a smooth spreadable chocolate. Bring cream and butter to a simmer. Stir in the sugar. Pour cream over the chocolate in a bowl. Let stand covered for 5 minutes, then stir until smooth. Let cool to room temp. From: Michael Loo |
