Use a premium dark chocolate that is at least 60% cacao in this recipe. The ganache can be used to frost, fill, and drizzle over the cakes and desserts before it hardens. (It will harden when refrigerated so keep at room temperature.) This is also a great frosting for brownies.
Shred or grate the chocolate and place in a bowl.
Place the cream in a small saucepan and bring to a boil; remove immediately from the heat and pour over the chocolate. Mix with a fork until all the chocolate has melted. Refrigerate just until cool and thick enough to cover the dessert.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
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