A recipe for Chocolate Ganache. Easy and delicious, a perfect creamy topping for desserts.
4 ounces dark chocolate (we used chunks of callebault)
1/2 cup heavy cream
pinch of salt
(Makes just over 1/2 cup which is enough to drizzle over a 7 to 10 inch cheesecake)
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
The ganache is ready to use.
*Note: To get a good rich flavored ganache choose a good quality dark chocolate.