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You’ll have a bit of this ganache left over after icing the fudge cake; use it as a sauce for ice cream or another dessert.Yields 1-1/2 cups.
ingredients
8 oz. bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream; more as needed
Granulated sugar (optional)
how to make
Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. (If using a 70% bittersweet chocolate, the ganche might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.
Make Ahead Tips
Ganache will keep for a week in the refrigerator, covered. Rewarm gently before using.
From Fine Cooking 61, pp. 18e
photo: Scott Phillips
