Chef Tara Cannaday on 207 Maine – Dark Chocolate Ganache
Dark Chocolate Ganache
16 oz. heavy cream
16 oz. dark chocolate, chips or chopped chocolate
1 TBSP butter
Heat 16 oz. of heavy cream in a saucepan over medium heat.
Place 16 oz. of chocolate in a medium bowl and set aside.
Once your cream begins to simmer, pour it over your chocolate and allow it to sit for 5 minutes.
Use a rubber spatula to mix your cream and chocolate together; add butter and mix until melted; your ganache should be smooth & shiny.
It is now ready to use as:
-a drip garnish on your favorite cake
-on top of an ice cream sundae
-a base for making truffles- flavor ganache accordingly (I love adding cinnamon & chili powder), chill, and scoop out balls of ganache. Place in fridge for 30 minutes before rolling between your hands until round, and dusting with cocoa powder and more cinnamon!