May 6, 2013

Test Kitchen-Approved

Makes: about 1 cup


  • 4 ounces semisweet or bittersweet chocolate (56 to 62 percent cacao), chopped, or 3/4 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream
In This Recipe


  1. Place the chocolate in a small, heatproof bowl. In a small saucepan, heat the cream over high heat until scalded; that is, until small bubbles form along the sides of the pan. Pour the hot cream over the chocolate and let sit for 30 seconds. Slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth.
  2. Let cool to room temperature. The ganache can be stored in an airtight container in the refrigerator for up to 1 week.

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Reviews (1) Questions (0)

1 Review

Bumdadeebum D. April 3, 2016
I cannot find quality chocolate that is 56-62% cacao. I can get dark at 66% -70%, and semi-sweet at 52%. Will these work in the ganache? Is one preferable to another?