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Single Origin Ganache

1 cup heavy whipping cream
12 ounces high-quality single-origin chocolate

Chop the chocolate into pieces and place in a large bowl.

Pour the cream into a small saucepan and bring to a simmer over medium heat, stirring occasionally. Do not allow to boil. Remove from the heat and pour over chocolate. Let stand for 3 minutes, them stir or whisk until smooth.

Allow to cool completely before using to fill chocolate bonbons.