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Ganache


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  • Yield: 3 cups 1x

Ingredients

Scale
  • 1 1/4 c. (10 oz.) dark chocolate
  • 2/3 c. powdered sugar, sifted
  • 3/4 c. + 1 tbsp. heavy cream
  • 2 large egg yolks
  • 3 tbsp. unsalted butter, room temperature
  • heaping dash of sea salt

Instructions

  1. Combine chocolate and powdered sugar in a heat proof bowl. Whisk together yolks in a small bowl and set aside.
  2. Add heavy cream to a small saucepan and bring to a gentle simmer. Pour cream over chocolate and carefully stir until sugar is dissolved. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth. Remove from heat being careful not to get any water in the mixture.
  3. Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper. Add mixture back into the chocolate and whisk well. Add butter and salt. Stir until smooth.
  4. Pour through a fine mesh sieve to catch any clumps.
  5. Allow to cool before icing, about 1 hour. Whisk before using.
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