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Chocolate Ganache (D/P, KLP, TNT)
Source: Unknown
Yield: About 1-1/2 cups

8 ounces semisweet chocolate, chopped
1/2 cup heavy cream or pareve whipping topping

In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.

Don't let the mixture boil. Remove from the heat. Use immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in the top of a double boiler.

Archivist's Notes:
This recipe is used in Chocolate Cake, Flourless Fantasy (click here for recipe).

Posted by Elaine Wolfe

Nutritional Info Per Serving: N/A