Chocolate Rosemary Ganache
Leave out the rosemary if you prefer only a rich, dark-chocolate flavor. Use this recipe to frost our Rich Chocolate Heart Cake.
- Yield: Makes 1 1/2 cups, enough for 4 three-tiered heart cakes
Source: Martha Stewart Living, February 2000
- 9 ounces semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, needles
Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over a small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave.