GANACHE FOR HOT CHOCOLATE AND MOCHAS
Provided by James Freeman
Categories Chocolate Breakfast Brunch Dessert Boil Advance Prep Required Drink Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for 2 to 3 drinks
Number Of Ingredients 2
Steps:
- Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
- The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.
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