Prepare:
 

 16oz very nice dark chocolate
   9oz very nice milk chocolate
  10oz Heavy 

Cream

The chocolate should be chopped to small
bits, or do what I do... use 

chocolate chips!
I prefer Belgian Chocolate for the pure
after taste, especially when 

using cream.

Procedure:
  1) Place Chocolate in mid-size mixing bowl

  2) 

Bring cream to slight boil in saucepan

  3) Pour over chocolate, wait 30 

seconds

  4) Stir slowly, induce as little air as possible

  5) Stir until 

there are no lumps

  6) Let it cool to less than body temperature

It's Done.  

So simple, so delicious.  Put it in a
pastry tube to fill chocolates or make meltaway 

drops
on wax paper.  Roll it in to balls and roll the ball
in something like nuts.  

Store unused ganache in the
refrigerator.  

Variations:
  Flavor - Add 

something!  Mint, orange, amaretto... 
Try things, chocolate is fun!  If you use a lot 

of
liquid flavor,  adjust the cream level to accommodate.


Be a Pro:
  Take 

a large handful of fresh mint leaves from your
garden.  Put them in the cream just as it 

boils. 
Strain the leaves as you pour the cream on the
chocolate.  Stir as normal.  

This is exceptionally
delicious because of the freshness of the mint.  Use
leaves 

from any flavor you like.  

Flexible recipe:
  Add 1/2c. butter and double the 

cream, you have  
frosting.  
  Add extra cream and you have fondue.  Not 

for
fountains, really.
  

-Alan Crofut, Chef
 Unbridled Chocolates
 36 

Central Square
 Keene, NH 03455
 (603) 357-2600