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Easy Chocolate Ganache

Total (including cooling) time 40 mins
Yield

Makes 3/4 cup (serving size: 1 tbsp.)

For a shiny, dark, sophisticated, ultra-chocolaty frosting for just about anything baked--from cupcakes to cakes to cookies--you can't go wrong with chocolate ganache. It also happens to be ridiculously easy, and you can double these amounts if you want more ganache. Be sure to use a chocolate bar, not chocolate chips, for a smooth, shiny ganache. This recipe goes with: Toasted Almond and Chocolate Toffee Ice Cream Pie

Ingredients

  • 1 1/2 cups chopped semisweet chocolate
  • 1 tablespoon salted butter
  • 2 tablespoons whipping cream

Nutrition Information

  • calories 118
  • caloriesfromfat 63 %
  • protein 0.9 g
  • fat 8.2 g
  • satfat 4.9 g
  • carbohydrate 13 g
  • fiber 1.2 g
  • sodium 10 mg
  • cholesterol 6 mg

How to Make It

  1. Put chocolate and butter in a microwave-safe bowl. In 20-second bursts, microwave and butter, stirring after each burst, until two-thirds melted, about 1 minute. Whisk until melted, then whisk in cream. Let cool.

  2. Make ahead: Up to 4 days, chilled (microwave in 20-second bursts to liquefy again).