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| The Chef: A Dash of Single Malt, and Voilà (November 14, 2001) |
| Time: 15 minutes plus overnight chilling |
| 14 ounces milk chocolate, chopped |
| 1. Place chocolate in a heat-proof bowl. In a small saucepan bring cream to a boil. Pour hot cream |
| over chocolate, and let sit for 3 minutes. Whisk until thoroughly combined and slightly cooled, |
| then cover and refrigerate overnight. |
| 2. Before using ganache, transfer it to the bowl of an electric mixer and whip on medium-low |
| speed, just until it holds soft peaks. Do not overwhip. |
| info@barringtonsoftware.com |
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Software Incorporated