Ingredients:
8 ounces bittersweet chocolate
1 cup heavy cream
Procedure:
1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces.
2. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
3. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it’s emulsified.
1 cup heavy cream
Procedure:
1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces.
2. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
3. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it’s emulsified.
Recipe Type: Authentic
Submitted By: Chef Wolfgang Puck
Recipe Author: Chef Wolfgang Puck
Recipe Source: http://www.wolfgangpuck.com/recipes/view/79349/Hot-Chocolate
Submitted By: Chef Wolfgang Puck
Recipe Author: Chef Wolfgang Puck
Recipe Source: http://www.wolfgangpuck.com/recipes/view/79349/Hot-Chocolate