Recipe: Bittersweet ganache
(Kirk McKoy / Los Angeles Times)
Total time: About 20 minutes
Servings: Makes about 1 cup
1/4 pound bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, softened and cut into small pieces
1. Put the chopped chocolate in a heatproof bowl.
2. Bring the heavy cream to a boil and pour over the chocolate. Working with a whisk or spatula, very gently stir the chocolate and cream together. When the ganache is smooth and shiny, stir in the butter.
3. Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.
Each tablespoon: 74 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 14 mg. cholesterol; 3 grams sugar; 3 mg. sodium.
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