"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Bobby Cleath
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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