A rich, smooth mixture of melted chocolate and cream, ganache is often used to glaze cakes, pastries and cookies. It makes a luscious filling for macaroons.
- 6 oz. bittersweet or semisweet chocolate,
- 2 Tbs. unsalted butter
- 1/2 cup heavy cream
In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate and butter. Using a handheld whisk, stir the mixture until the chocolate and butter melt and are smooth. Let cool until spreadable.