Chocolate Ganache

Chocolate Ganache
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Blueberry Hill Inn, Goshen, Vermont

2 cups heavy cream
16 oz. semi-sweet chocolate, chopped

In a medium sauce pan, bring cream to a full boil.  Remove pan from heat.

Add the chopped chocolate and let sit for 1 minute.

Stir the mixture with a wire whisk until the chocolate has melted and the Ganache is totally smooth.

Makes about 3 cups.

Serve over ice cream, pound cake, drizzle over fresh fruit, or even pour the warm ganache over chilled poached pears.