Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
- Yield: Makes 3/4 cup ganache
Source: Martha Stewart Living, January 2009
- 1/2 cup heavy cream
- 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
- 1/2 ounce (1 tablespoon) unsalted butter, softened
Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.