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Johnny Iuzzini's Chocolate Ganache


This recipe for chocolate ganache is courtesy of Johnny Iuzzini.

  • Yield: Makes enough for one Buche de Noel

Source: The Martha Stewart Show, December Holiday 2007


  • 12 1/2 ounces bittersweet chocolate, finely chopped
  • 2 cups heavy cream


  1. Place chocolate in a large heatproof bowl. Bring heavy cream to a boil in a small saucepan. Add 1/4 of the cream to the chocolate and stir with a spatula until the chocolate begins to melt. Continue adding the cream, in three batches, stirring after each addition, until the chocolate is melted and the mixture is smooth and shiny. Place plastic wrap directly on the surface and keep at room temperature until ready to use.

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