Recipe#4266

Title: Ganache

rec.food.recipes archive

12 oz bittersweet chocolate, coarsely chopped
      or 12-oz bag Ghiardelli double chocolate chips
 1 cup heavy cream
 1/2 tablespoon ground expresso (optional)
 1 tablespoon liqueur (optional)
  
 Pour chocolate (chunks or chips) into a large metal bowl.  Add
 expresso and liquor and stir to mix evenly.  Heat the heavy cream
 to boiling on the stove or in a microwave and pour it over the
 chips.  Stir the mixture until it is uniform.  As the hot cream
 melts the chocolate the mixture looks horrible at first; keep
 stirring.  Eventually it will blend into a smooth, dark liquid.
 Cover loosely with plastic wrap and let it sit at room temperature
 for up to a few hours, stirring occasionally, until it thickens to
 a spreadable consistency.  If necessary, the ganache can be cooled
 in the refrigerator, but it must be checked and stirred frequently
 so that it thickens evenly (otherwise it will be too thick at the
 edges and too thin in the center of the ganache).  If it thickens
 too much it can be softened by beating over hot water.