Chocolate Ganache
3 ingredients
Ingredients
- 1 lb. Dark chocolate
- ½ c. heavy cream
- dipping chocolate (white or milk or dark)
Directions
- Melt the 1 lb. Dark chocolate. Heat heavy cream to 130 degrees. Combine chocolate and cream in mixer bowl and whip 3 minutes on high speed with electric mixer. Cover with damp cloth; chill in freezer for 5 minutes. Beat again for 3 minutes. Chill until firm enough to form centers or pour into an 8-inch buttered pan. When firm, form 3/4 inch balls and dip, or cut into squares and dip twice, refrigerating between dips. After dipping the second time, you can roll the truffles in yummy stuff such as: chopped nuts, cocoa powder, coconut, powdered sugar, chopped peppermints, chocolate shavings, heath bits, etc.
Notes
From “Chocoholic Buffet”.