Saturday, June 8, 2013

Chocolate Ganache

Yield:  enough to cover 24 cupcakes



Ingredients
  • 12 oz. unsweetened chocolate (63% - 70%) 
  • 8 oz. heavy whipping cream, milk, or 2% 
  • 1 ½  tsp Pure Mexican Vanilla, dark

Instructions
  1. Bring heavy cream just to a boil; pour over chopped chocolate. 
  2. Let sit for 5 minutes. 
  3. Whisk until smooth; add vanilla. 
  4. Cool in refrigerator at least 30 minutes. 
  5. Should last in air-tight container for up to one week.

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