Title: Classic Chocolate Ganache
Categories: Dessert Chocolate
Yield: 3 1/2 pounds

1	pt	Half and half cream
1/2	ts	Vanilla extract
2	lb	Dark chocolate chips
8	oz	Unsalted butter, cut in small cubes, at room temperature

1. Pour the half and half cream in a pot with the vanilla extract and bring to a boil.

2. Place the chocolate chips in a 5 quart mixer bowl.

3. Pour boiling cream over chocolate, let stand a few minutes to soften the chocolate. Start mixing speed at one, then speed 2. Scrape the bowl once in a while to make sure all the chocolate is well blended.

4. When chocolate/cream mix is smooth, add the butter a little at a time.

5. Finish mixing until smooth and shiny. Strain into a plastic container. Label, date and store in a cooler until needed. Central Market Recipes Cooking School Austin, Texas

MM Format by John Hartman Austin, Texas 12 Jan 1997

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