Ming says: Ganache and I have a history. I almost OD'd on that simple but wonderful chocolate topping years ago at Fauchon in Paris, where I was challenged by Pierre Hermé, the esteemed pastry chef there, to scale up a ganache recipe. Involved were about two thousand dollars' worth of deluxe chocolate, cream, and a thirty-gallon kettle. I miscalculated the amount of cream needed for the new recipe and soon the kettle held ganache to the very, very rim. Pierre was not amused, and neither was I. It wasn't long before there was ganache everywhere, even inside my socks.

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  • 3 cups heavy whipping cream preferably not ultra-pasteurized

  • 2 tablespoons Sugar

  • 2 tablespoons unsalted butter cut into large dice

  • 450 g extra-bittersweet Chocolate roughly chopped


  • 1.

    In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.

  • 2.

    In a medium bowl, combine the butter and chocolate.

  • 3.

    Add the cream mixture and whisk until smooth.

  • 4.

    Pour the ganache into a shallow plastic or non-reactive metal container, and allow the ganache to cool to room temperature.

  • 5.

    Use or store, refrigerated. Lasts 2 weeks, refrigerated.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 322kj
  • Fat Total 30g
  • Saturated Fat 17g
  • Protein 2g
  • Carbohydrate 15g
  • Sugar 13g
  • Sodium 22mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If at all possible, avoid using ultrapasteurized heavy cream to make this. The regular pasteurized product has a richer, deeper flavor. To break up the chocolate easily for melting, put it in a clean plastic garbage bag or large resealable plastic bag, wrap the bag in a kitchen towel, and, using a mallet or hammer, smash the chocolate through the towel.

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