Ganache
- 8 ounces (226 grams) 70% cacao bittersweet chocolate, chopped
- ΒΌ teaspoon kosher salt
- 1 cup (240 grams) heavy whipping cream
- In a medium heatproof bowl, place chocolate and salt.
- In a medium saucepan, heat cream over medium heat until bubbles form around edges of pan. (Do not boil.) Pour hot cream over chocolate; let stand for 5 minutes. Stir until chocolate is melted and mixture is smooth. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/chocolate-peppermint-dream-bars/
3.5.3251