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Nutrition Facts
Serving Size 1 cups 289g Recipe makes 2 cups)
Calories 1225
Calories from Fat 855		(69%)
Amount Per Serving		%DV
	Total Fat 95.1g	146%
	Saturated Fat 57.6g	288%
	Monounsaturated Fat 29.7g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 163mg		54%
Sodium 63mg		2%
Potassium 710mg		20%
Total Carbohydrate 110.7g		36%
	Dietary Fiber 10.0g	40%
	Sugars 92.8g
Protein 9.6g		19%
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Birthday Weekend at the Lake

DebS #2

Basic Ganache

Recipe #111535 | 12 min | 7 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Feb 21, 2005

How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.

2 cups (change servings and units)

Ingredients

12 ounces good-quality semi-sweet chocolate chips or semisweet chocolate or bittersweet chocolate, bar,cut or broken into bits
1 cup whipping cream

Directions

1
Put chocolate into heavy bowl.
2
Heat cream in saucepan over medium heat just until bubbles form around pan.
3
Slowly pour hot cream into chocolate, stirring constantly.
4
Do not whip--stir until chocolate is melted and you have a creamy emulsion.
5
Store in covered container in refrigerator for up to 2 weeks.

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Featured Reviews for This Recipe

From: Halcyon Eve

On Sep 20, 2008

The ganache was very tasty, but I had some trouble with it. It hardened up pretty fast, and it was brittle and cracked pretty badly when cutting the cake. I used Valrhona extra bittersweet (71% cacao) and a high-butterfat organic cream, but since the recipe didn't specify how much more to use, I didn't increase the amount of cream. I don't think that would've caused it to be too brittle, though? Other than that, the taste was excellent--with the chocolate I used, it was rich but not too sweet, and it was perfect with the rich, black Devil's Food cake I'd made. Thanks for posting, Sharlene!

0 people found this review helpful

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From: PickyEatersRUs

On Nov 24, 2006

Wonderful and easy ganache recipe. I had never made before and it turned out great. I used it to frost a truffle cheesecake and make mini truffles to go on top. Thank you.

1 person found this review helpful

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From: FarahC

On Feb 13, 2006

Makes the best filling for cakes! Thanks for this recipe.I used lindt milk chocolate bars for mine,my Husband loved it.

2 people found this review helpful

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From: Mommy2two

On Sep 22, 2009

Taste was as expected, considering the chocolate I used. It was a little grainy, but that also could have been the chocolate I used. Great easy recipe, thanks!

1 person found this review helpful

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