3/4 lb Semisweet chocolate
3/4 c Heavy cream
From: Francine Boucher fboucher@sympatico.ca
Date: Tue, 21 May 1996 15:22:14 -0500
1. Chip the chocolate into chip-sized pieces and put into a medium sized
heatproof bowl. 2. Bring the cream to a full boil in a small saucepan. Pour
immediately over the chocolate and stir until the chocolate is melted and
smooth. (You can add a tablespoon of your favorite liqueur to the
chocolate if you= desire.) 3. Spoon warm mixture over chocolate ice cream.
Serve. Note: If the ganache hardens, put the bowl over simmering water and
melt the chocolate, stirring occasionally. Do not overheat or the chocolate
will separate and become grainy. From Martha Stewart’s Quick Cook
Yields
1 Servings
