Ghirardelli Ganache Mixture
Ghirardelli Ganache Mixture
  • 2 ounce(s) 70% Cacao Extra Bittersweet Chocolate Baking Bar
  • 1/2 cup(s) whole milk
  • 2 tablespoon(s) water
  • 1 tablespoon(s) plus 1 teaspoon granulated white sugar
  • Convert to metric

Directions
*NOTE: This mixture is to be used with the recipes for Tiramisu-me, Dark Chocolate Coconut Cooler, and Dark Chocolate Raspberry Shake.

Combine the milk, water, and sugar in a saucpan over meduim heat and bring just to a boil, stirring. Immediately remove from the heat and with an immersion blender, carefully puree until thickened.

Chop the chocolate into 1-inch pieces and place in a bowl. Pour the milk mixture over the chocolate and let it rest for 2 minutes. Whisk or stir until the mixture is smooth and the chocolate has dissolved. Cover and chill in the refrigerator for 1 hour.

Refer to the recipes for Tiramisu-me, Dark Chocolate Coconut Cooler, or Dark Chocolate Raspberry Shake.

Products used in this recipe:
©2009 Ghirardelli Chocolate Company

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