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White- or Dark-Chocolate Ganache

  • Yield: Makes about 1 3/4 cups

Source: Martha Stewart Living Television


  • 8 ounces good quality white or dark chocolate
  • 3/4 cup heavy cream


  1. Make an ice-water bath; set aside. Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It's important to chop it finely so that it melts quickly. Transfer to a medium bowl.

  2. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.

  3. Place the bowl over ice-water bath, and use a wooden spoon to stir the mixture vigorously until it reaches the desired thickness or consistency, about 5 minutes.

Reviews (4)

  • Geri Monsen 23 Nov, 2014

    For white chocolate, use about half the amount of cream suggested in the recipe so that it will thicken and solidify when chilled.

  • Albert 28 Jan, 2014

    After cooling the ganache in the bowl of ice water place the ganache in it's bowl in fridge for about two hours. Should stiffen up perfectly for spreading on cake

  • adrilin 21 Feb, 2011

    I agree, I tried the recipe with white chocolate and it was too soft

  • emikochan73 23 May, 2008

    this recipe ended up making my ganache a little too soft.
    However, this could have been a mistake on my part.

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