90 minutes
Smooth and rich chocolate ganache morsels that melt in your mouth, perfect for adding a touch of luxury to any dessert.
cups
Bittersweet Chocolate, chopped
0 oz
1. Melt Chocolate and Cream
Combine the heavy cream and chopped bittersweet chocolate in a medium heatproof bowl. Set the bowl over a saucepan of simmering water. Stir occasionally until the mixture is completely smooth and melted.
2. Prepare Ganache for Freezing
Once the chocolate and cream are fully combined, remove the bowl from the heat. Line a small baking sheet or baking pan with parchment paper.
3. Freeze Ganache
Pour the melted chocolate mixture onto the lined baking sheet, spreading it out evenly to a thickness of about ¼ inch. Place the baking sheet in the freezer and let the ganache freeze for 1 hour.
4. Chop and Refreeze Ganache
After the ganache has set, remove it from the freezer and chop it into pieces about ¼ inch in size. Spread the chopped ganache pieces on the baking sheet and return them to the freezer for an additional 30 minutes.
Opt for high-quality chocolate with at least 70% cocoa solids for a rich and intense flavor.
Let the mixture sit before stirring to start melting the chocolate gently and avoid seizing.
Ensure chocolate is chopped into small, uniform pieces for even melting.
Heat cream until just before boiling, when small bubbles form around the edges, to avoid affecting texture.
Allow the ganache to set properly at room temperature first, then chill until firm enough to scoop.
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