Chocolate Ganache
Prep time
Total time
Use this basic recipe to make truffles, as a filling for brownies, as a base for hot chocolate or anything else you can think of.
  • Ingredients
  • 12 ozs semi-sweet chocolate, chopped
  • 12 ozs heavy cream, heated to scalding
  • 2 ea egg yolks
  • 2 Tbsp. cognac or flavored spirits, optional
  1. Place chocolate, egg yolks, and cognac in a large food processor with a blade attachment. With the motor running, slowly add hot cream into the pouring tube. Process for one minute or until completely smooth. Transfer mixture to a bread loaf pan lined with non-stick foil. Refrigerate until firm.
  2. Notes
  3. The hot cream does double duty here. It melts the chocolate and cooks the egg yolk. the yolk adds extra richness.
Recipe by Little Rusted Ladle at