Michael's Chocolate Ganache
- 1 lb semisweet chocolate
- 1 pint heavy whipping cream
- Grate the chocolate using a cheese grater.
- This works better than chopping it into small pieces.
- The large hole on the cheese grater is fine.
- The goal is to get the choclate into small uniform pieces that will melt easily.
- Place the grated chocolate into a medium sized bowl, at least a 2- quart size.
- Bring the heavy cream to a boil, over medium heat, while sirring often.
- Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.
- Once the cream has boiled, pour it slowlly over the grated chocolate.
- Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts.
- You want to stir slowly so you do not get air bubbles in the chocolate.
- Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.
- If you are using it as a chocolate pour, you may want to wait only 15 minutes.
- Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.
- At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire.
- I have used it for cakes, pastries, and dipping fresh strawberries.
semisweet chocolate, cream
Taken from www.food.com/recipe/michaels-chocolate-ganache-341842 (may not work)