Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Semisweet dark chocolate or
-sweet white chocolate,
-broken into 1-inch pieces
1/2 pt Heavy cream

Supplement to Food Wine magazine, 03/95

1. Melt ingredients together over low heat.

2. Strain into a bowl and let cool to room temperature before using.

3. Stir the ganache thoroughly before using; do not refrigerate or it
will set. It can be kept at room temperature, covered, for 2 days.

From Sallie Krebs, edited by various hands.

Source: Chocolate Desserts, from the editors of Food Wine magazine

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