"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Ganache Recipe

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This recipe for Chocolate Ganache, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobby Cleath
Added: Thursday, December 11, 2008


12 oz of bittersweet chocolate (Trader Joe's chocolate chips are okay)
1 2/3 C heavy cream
1/4 C unsalted butter (optional- denser if there isn't butter)
1 T vanilla

In food processor, chop chocolate until fine (if using chocolate chips, just put them into the processor).

Heat cream to boiling point.
Pour into feed tube of food processor while it is running.
Process until smooth.
Transfer to bowl and cool to room temperature.
Gently stir in butter (optional) and vanilla.
Cool until frosting consistency.

Number Of Servings:
Number Of Servings:
2 3/4- 3C enough to fill and frost 2 layers (8-9
Personal Notes:
Personal Notes:
may also whip if change proportions to
8oz (or 1 1/2 C) chocolate
1C cream
no butter
1 1/2 t vanilla (approx)

keeps 3 days @ room temperature
2 weeks in refrig.
6 months frozen

double will fit in a cuisinart, but chocolate must be chopped in two batches

Ideas: good poured on top of shortbread, or brownies and sprinkle with crushed candy canes




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