Ganache I

Recipe View Finely chop the bittersweet chocolate and place it in a large, heat-proof stainless steel bowl. (5 minutes)

Recipe View In a heavy-bottomed saucepan, heat the heavy whipping cream over medium heat, stirring occasionally to prevent scorching. Bring the cream to a gentle simmer, watching carefully to prevent it from boiling over. (8-10 minutes)

Recipe View Once the cream reaches a simmer, immediately remove it from the heat and pour it evenly over the prepared chocolate. (1 minute)

Recipe View Let the mixture stand for 1 minute to allow the heat of the cream to melt the chocolate. (1 minute)

Recipe View Gently stir the mixture with a whisk or spatula, starting from the center and working outwards, until the chocolate is completely melted and the ganache is smooth and glossy. Be patient and avoid over-stirring, which can cause the ganache to become grainy. (5-7 minutes)

Recipe View Allow the ganache to cool to room temperature before using. For a thicker consistency, refrigerate for at least 2 hours, or until desired thickness is achieved. (2+ hours)

Recipe View To reheat, place the ganache in a stainless steel bowl set over a pot of simmering (not boiling) water, stirring occasionally until smooth. Alternatively, microwave in 15-second intervals, stirring in between, until melted.