DARK OR WHITE CHOCOLATE GANACHE

"This velvet-smooth mixture of chocolate and cream is kept at room temperature and used for making truffles, dipping fruit or coating various pastries such as eclairs or cookies."

1 lb Semisweet dark chocolate or -sweet white chocolate, -broken into 1-inch pieces
1/2 pint Heavy cream

Place the chocolate and cream in a heavy saucepan over moderate heat. Stirring constantly, cook only until the mixture is warm and most of the chocolate has melted. Remove from the heat and continue stirring until the chocolate has completely melted and the ganache mixture is smooth.

Pour the ganache through a strainer into a bowl and let it cool to room temperature before using; it should not be warm to the touch.

Thoroughly mix the ganache before using; do not refrigerate or it will set. It can be kept at room temperature, covered, for 2 days.

Makes about 2 cups
Source: Chocolate Desserts, from the editors of Food & Wine magazine Supplement to Food & Wine magazine, March 1995