Ming Tsai

Recipes

Directions

Add the sugar to the cream. In a medium sauce pan over medium heat, heat the cream/sugar mixture, stirring constantly to disolve the sugar and avoid burning sugar on the bottom of the pan.  Bring the mixture to just below a simmer. In a large heat-proof bowl, combine the butter and the chocolate, then pour the cream over the cream mixture. Allow to stand at least 2 minutes, then stir with a rubber spatula until the ingredients are fully combined and the mixture is smooth. Refrigerate or use at room temperature. The ganache will hold in the refrigerator for several weeks.