8 ounces of good dark chocolate, chopped (preferably not below 60 percent cocoa)
8 ounces of heavy cream, scalded
Directions
- Melt the chocolate in a double boiler fully.
- Add heavy cream to a medium bowl and pour in the chocolate.
- Whisk the mixture very slow until it gets a shiny, elastic emulsion.
You may use this for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates! yummy!! yum!!!
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