Marian Burros's Ganache
Published October 25, 1986
- Total Time
- 10 minutes, plus 1 hour 30 minutes' refrigeration
- Rating
- Comments
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Ingredients
10 ounces sweet, dark chocolate, cut into small cubes
3 ½ cups heavy cream
1 vanilla bean
Nutritional analysis per serving
11 grams carbs; 68 milligrams cholesterol; 324 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 19 grams saturated fat; 30 grams fat; 1 gram trans fat; 2 grams fiber; 20 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chocolate in a large bowl and set aside.
- Step 2
In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
- Step 3
Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
- Step 4
Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.
Private Notes
Comments
The ratio of cream to chocolate is not correct. You need about 1:1 chocolate to cream to create the right consistency.