Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------KEYWORDS: SCANNED, SJK, WHIT---------------------
MAKES ABOUT 2 CUPS

Source: Chocolate Desserts, from the editors of Food Wine magazine
Supplement to Food Wine magazine, 03/95 This velvet-smooth mixture
of chocolate and cream is kept at room temperature and used for making
truffles, dipping fruit or coating various pastries such as eclairs or
cookies. 1 pound semisweet dark chocolate or sweet white chocolate,
broken into 1-inch pieces 1/2 pint heavy cream 1. Place the chocolate
and cream in a heavy saucepan over moderate heat. Stirring
constantly, cook only until the mixture is warm and most of the
chocolate has melted. Remove from the heat and continue stirring
until the chocolate has completely melted and the ganache mixture is
smooth. 2. Pour the ganache through a strainer into a bowl and let it
cool to room temperature before using; it should not be warm to the
touch. 3. Thoroughly mix the ganache before using; do not refrigerate
or it will set. It can be kept at room temperature, covered, for 2
days.

Submitted By SALLIE KREBS On 03-01-95

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