|1 cup||Heavy cream|
|20 ounces||Semisweet chocolate|
|¼ cup||Unsalted butter, softened|
Chop chocolate into bite-sized pieces. Reserve.
Bring cream to a boil in a stainless steel or non-stick 1-quart saucepan. Do not use aluminum! When cream comes to a boil, remove from heat and immediately beat in chocolate, butter and sugar. Stir until smooth. Set aside to cool completely.
Ganache can be made in advance and kept in the refrigerator until ready to use. Bring to room temperature before using.
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