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Dark Chocolate Ganache




Source of Recipe


America's Test Kitchen






Recipe Introduction


If your kitchen is cool and the ganache becomes too stiff to spread, set the bowl over a saucepan of simmering water, then stir briefly until smooth and icing-like. We especially like Hershey’s Special Dark for this recipe.





List of Ingredients



• 3/4 cup heavy cream
  
• 2 tablespoons unsalted butter
  
• 6 ounces high-quality bittersweet or semisweet chocolate, chopped
  
• 1 tablespoon cognac
  






Instructions



1. Microwave cream and butter in measuring cup on high until bubbling, about 11/2 minutes. (Alternatively, bring to simmer in small saucepan over medium-high heat.) Place chocolate in bowl of food processor fitted with steel blade. With machine running, gradually add hot cream and cognac through feed tube and process until smooth and thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1 hour, until spreadable (ganache should have consistency of soft icing).
   
   






Final Comments


Makes about 11/2 cups, enough to cover filled roulade