Rating: 3 stars
134 Ratings
  • 5 star values: 17
  • 4 star values: 17
  • 3 star values: 61
  • 2 star values: 27
  • 1 star values: 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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)

134 Ratings
  • 5 star values: 17
  • 4 star values: 17
  • 3 star values: 61
  • 2 star values: 27
  • 1 star values: 12
Rating: Unrated
11/23/2014
For white chocolate, use about half the amount of cream suggested in the recipe so that it will thicken and solidify when chilled.
Rating: Unrated
01/28/2014
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
Rating: Unrated
02/21/2011
I agree, I tried the recipe with white chocolate and it was too soft
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Rating: Unrated
05/23/2008
this recipe ended up making my ganache a little too soft. However, this could have been a mistake on my part.