Ingredients

1 l heavy cream

150 g granulated sugar

260 g 70% chocolate (preferably Valrhona)

Preparation

  1. In medium-sized saucepan, heat cream and sugar until sugar has dissolved.
  2. Put chocolate in a medium-sized bowl and pour hot cream mixture over it. Stir to ensure chocolate is completely melted and mixture is smooth.
  3. Chill over ice bath and stir until mixture is smooth.
  4. Whip ganache until it reaches stiff peaks.