(recipe, Claire Clark)
Chocolate ganache is a glossy coating or filling for classic French desserts. This version is used as a filling for French Macaroons.
- 6 oz. dark chocolate (60 to 70 percent cacao), finely chopped
- 3½ oz. heavy cream
- Place the chocolate in a heatproof bowl. Bring the cream to a boil and pour it over the chocolate. Whisk very gently to make a smooth, shiny ganache.
- Set aside until needed; you can cover the bowl with plastic wrap, but do not refrigerate it.