| Chocolate Ganache 8 oz. bittersweet chocolate 1 cup heavy cream Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Big chunks will not melt. A aerated knife is safer because the blade doesn't slip off the hard surface of the chocolate. It’s also easier to get small chunks with the serrated knife. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and look like it’s going to boil over. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. |
