dark chocolate:
11 oz dark chocolate
8 oz heavy cream
2 oz butter, melted
milk chocolate:
5 oz heavy cream
13 oz milk chocolate
2 oz butter, melted
>> Chop chocolate and place in a medium bowl.
>> Heat heavy cream and butter over medium heat, watching carefully.
>> When it just begins to simmer, pour cream over chocolate. Wait one minute, then stir to emulsify. Add melted butter and stir to emulsify again.
To flavor the ganache:
>> Dry flavor (coffee, flavored tea, spices, etc.): Add dry ingredients to cream and steep; strain out any solids.
>> Liquid flavor (extracts, liquor or liqueur): Reduce cream by 2 oz.; add 3 oz. flavor after butter, and stir to emulsify.
Photos: Bill Barrett