DARK CHOCOLATE GANACHE
Provided by Zilly Rosen
Categories Milk/Cream Chocolate Dessert Halloween Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough to cover 12 to 14 cupcakes
Number Of Ingredients 3
Steps:
- 1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
- 2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
- 3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.
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