Satisfy Your Sweet Tooth With This Recipe From Cook Street School

Chocolate Ganache


1/2 cup heavy cream

3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

1/2 ounce (1 tablespoon) unsalted butter, softened

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

Chantilly Cream


1c heavy whipping cream

2 T sugar

In a mixing bowl using the whisk attachment combine the whipping cream and sugar.  Whip until soft peaks forms.

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