Sweet Bittersweet Chocolate Ganache

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6 ounces high-quality dark chocolate, finely chopped

3 ounces high-quality milk chocolate, finely chopped

1 cup heavy cream (not ultra-pasturized)

3 tablespoons agave or honey

2 teaspoons Rain’s Choice pure Vanilla Extract


Put the dark and milk chocolates in a medium stainless steel bowl over a saucepan of simmering water and heat just until the chocolate melts, then transfer the warm chocolate to the bowl of a food processor. Meanwhile, heat the cream in a small saucepan over low heat just until it starts to simmer. Pour the warm cream into the warm chocolate and wait about 1 minute. Add the agave or honey and vanilla. Run the food processor. You’ll notice that the mixture will look speckled and separated, then will come together as a uniform ganache. Adjust the flavors to taste.