Dark chocolate ganache

For more those who do not want too-sweet chocolate gananche, there is another option: using the dark, bittersweet chocolate and heavy cream. As studies show, the dark, bittersweet type of chocolate is good for the health. It is not too sweet and not too bitter.

What you need:

250 g dark chocolate
250 g of heavy cream

First, chop the dark chocolate and set aside in a deep mixing bowl. Heat cream over low fire and set to boil. Remove from fire and pour over chopped chocolate. Whisk together until dark chocolate blends with hot cream and desired consistency is achieved.

As with other chocolate ganache recipes, letting the mixture sit to cool will thicken the chocolate ganache. The still-warm dark chocolate ganache is best as glaze frosting over chocolate moist cake. Or as filling for chocolate lava.