The First Recipe

I've been spending a lot of time thinking about what the first recipe should be on my blog. I think I've got the perfect one. It's quick, easy, and used for a variety of desserts.


Make 3 cups (1 1/2 pounds), enough for a 2-layer, 9-inch cake or 16 cupcakes


For dark chocolate ganache:
12 ounces semisweet or bittersweet chocolate (up to 60% cacao), finely chopped
1 1/2 cups (12 ounces) heavy whipping cream

For milk chocolate or white chocolate ganache:
18 ounces milk or white chocolate, finely chopped
1 1/2 cups (12 ounces) heavy whipping cream


Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it begins to boil. Immediately pour the cream over the chocolate. Let the mixture sit for 1 minute, then gently whisk until the ganache is completely smooth and blended.

To use as frosting: Let the ganache cool for 1 hour, then cover with plastic wrap and allow it to come to room temperature, 8 to 10 hours.

To use as a glaze: Set the ganache aside until it has cooled to the consistency of pourable honey, 15 to 20 minutes. Pour the ganache over the cake.

**Ganache may be prepared up to 2 days ahead and stored, tightly covered, at room temperature. It may be refrigerated for up to 2 weeks and frozen for up to 6 weeks.