Bittersweet Chocolate Ganache
This classic pastry filling is nothing more than chocolate and cream, yet its uses are endless. Most commonly it’s warmed up and poured over cake as an icing or chilled down and scooped into balls to form truffles. At room temperature we like it best as a luscious filling for caramel apples.
Game plan: The ganache can be refrigerated in an airtight container for up to 5 days.
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1Place chocolate in a medium heatproof bowl; set aside.
- 2Heat cream in a small saucepan over medium heat until simmering. Remove from heat and pour over chocolate; let sit for 4 to 5 minutes.
- 3Stir until chocolate is completely melted and mixture is smooth. Use as desired.
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