Recipes & Advice
Deep Chocolate Glaze or Ganache

Makes 1-1/4 cups

Pour this simple sauce over ice cream or a poached pear, use it to glaze or frost a cake; you can even make truffles with it.

Expand/Collapse Ingredient Details



Heat the chocolate, cream, and butter in the top of a double boiler over barely simmering water. Stir gently until the mixture is completely melted and smooth.

Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.

If using as ganache, chill in refrigerator to desired consistency.

To soften, set the bowl in a pan of barely simmering water. Refrigerate or freeze leftovers.

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