0 (0)


Bittersweet ganache

Call me a heretic, but I've been thinking it's about time the Easter Bunny spruced up his product line. Eggs are fine and Peeps are cute, but as Thumper's 21st century image consultant, I'd advise he hop on the French ... Read more

Total time: About 20 minutes | Makes about 1 cup
  • 1/4 pound bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, softened and cut into small pieces

Step 1Put the chopped chocolate in a heatproof bowl.

Step 2Bring the heavy cream to a boil and pour over the chocolate. Working with a whisk or spatula, very gently stir the chocolate and cream together. When the ganache is smooth and shiny, stir in the butter.

Step 3Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Homemade marshmallow candies
Dulce de leche cookies
Frangipane filling for pop tarts
Carrot cake ice cream