Bittersweet Chocolate Ganache

23 May

(from Cooks Illustrated’s Ultimate Chocolate Cupcakes with Ganache Filling)

2   ounces bittersweet chocolate, chopped fine

1/4   cup heavy cream

1   tablespoon confectioners’ sugar

Place chocolate, cream, and confectioners’ sugar in a medium microwave-safe bowl.  Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds.  Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

NOTE: For covering the cheesecake, we didn’t refrigerate the ganache, just let it cool on the counter until it had thickened slightly.

Voila! Smooth the ganache for a clean look.

One Response to “Bittersweet Chocolate Ganache”


  1. Fundraisers and Dance Parties « k + v - May 23, 2011

    […] tent for it.  and a water bath).  *sigh* After a little trimming and tasting, we decided some bittersweet chocolate ganache would cover a multitude of sins, as it were.  Perfect. We stashed it in the fridge for until the […]

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