RATIO: 1:1, 2:1, 1:2.
Yield: About a cup.
Ingredients
- 4oz Chocolate
- 4oz Heavy cream
- (Optional) Pinch of salt
Instructions
- Heat the cream to a simmer.
- Optional: If infusing a flavor, add the ingredient, remove from heat and let steep for 10m. Strain if necessary, then reheat to a simmer.
- Pour over chocolate.
- Let sit a few minutes to melt the chocolate.
- Whisk gently to combine.
NOTES:
- The ratio can be modified to change viscosity:
- 1:1 for spreading
- 2:1 for filling, decorating, or truffles
- 1:2 for dipping, pouring, or whipping
- All 3 types can be whipped to lighten the texture and improve stability.
- Alcohol – Replace 1/2 – 1oz of cream with liquor: Rum, TripleSec, Irish Cream, Kahlua, etc.
- Infuse cream with spices – Citrus zest, Cardamom, Lavender, Rosemary, etc.
Flavor ideas:
Cardamom with orange liquor