Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!
- Yield: Makes 3 1/2 cups
Photography: Johnny Miller
Source: Everyday Food, October 2008
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 pound bittersweet chocolate, roughly chopped
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.