First time I've made ganache, and it was perfect. I used semisweet instead of bittersweet chocolate, simmered the (whipping) cream just a little longer (1 minute, with only tiny bubbles staying around the edges and watched like a hawk), poured over the chocolate and let it sit about 5 minutes, then slowly stirred until blended, to avoid bubbles. This can take a while. It was pouring consistency after about 15 minutes and held its shape well over the Double Chocolate Brownie bundt cake from this site. Beautiful sheen, tastes like hot fudge, in fact we reheated the leftovers in a microwave (carefully) and poured some over vanilla ice cream. The recipe makes quite a bit, I had at least 1-1/2 cups leftover. Solidified like fudge in the fridge. Will try it with white chocolate next time. Now in my recipe box!
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First time I've made ganache, and it was perfect. I used semisweet instead of bittersweet...