Betty demonstrates how to make Dark Chocolate Ganache.
|Heavy whipping cream||1 Cup (16 tbs)|
|Semi||sweet chocolate chips|
Place chocolate chips in a medium-sized bowl.
In a small saucepan, over medium-low flame, heat whipping cream until almost at a boil, stirring constantly. Do not boil. When small bubbles form around the edges of the hot cream, remove from heat and pour over chocolate chips in bowl.
Place a lid on top of the bowl to hold in the heat of the cream, melting the chocolate chips.
After about 15 minutes, check to see if chocolate chips are melting.
When they are softening, remove the lid, add a pinch of salt, and stir the cream/chocolate chip mixture until it forms a glossy blend.
Let the ganache sit until it is of the desired consistency.
If you plan to drizzle the ganache, check it every 15 minutes or so to see if it is pourable, yet thick enough to hold its shape. If you want to spread the ganache, let it sit until it is thick enough to spread, holding its shape.
This ganache will be used to glaze the Moist Chocolate-Pumpkin Cake, which was demonstrated in the previous video
Serving size Complete recipe
Calories 1855Calories from Fat 1221
% Daily Value*
Total Fat 140 g215.4%
Saturated Fat 73 g365%
Trans Fat 0 g
Sodium 933 mg38.88%
Total Carbohydrates 153 g51%
Dietary Fiber %
Sugars 80 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet