Good, basic reference recipe for ganache. For most uses a good rule of thumb is one part chocolate to one part cream, although the ratio can be toyed with depending upon its purpose. Even tho' I'm sure it turns out fine with the preparation method directed in the recipe, I used the more traditional method of bringing the cream just to the boil, pouring it over the chocolate, letting it set for a minute or two, them stirring until melted and smooth. I topped a chocolate cake with this today and it pours very easily if you use your gravy server!
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Good, basic reference recipe for ganache. For most uses a good rule of thumb is one part...