Chocolate Ganache
Makes about 1 cup
  • 6 ounces (175 grams) 45% cacao milk chocolate, chopped
  • 3 tablespoons (45 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  1. Place chocolate in a medium heatproof bowl.
  2. In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Use immediately.
We used Guittard 45% Cacao Soleil D’Automne Milk Chocolate in all of these recipes.
Recipe by Bake from Scratch at