Chocolate Ganache

By: Amy Hatwig


1 1/2 cups of semi sweet chocolate, coarsely chopped
1 cup of heavy cream
2 tablespoons of unsalted butter, room temperature


  1. Place coarsely chopped chocolate in a heat proof bowl and set aside.
  2. In a small saucepan over medium heat bring the heavy cream to a boil.
  3. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
  4. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  5. Place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for at least 4 hours. Use immediately if glazing.