Add this chocolate ganache to our opera cake and serve to wedding guests at the end of the night for a sweet treat.
- Yield: Makes 2/3 cup
Source: Martha Stewart Weddings, Fall 2010
- 4 ounces bittersweet chocolate, finely chopped
- 1/4 cup plus 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, room temperature
Heat cream in a small pan over medium heat until just simmering. Pour over chocolate; let stand about 30 seconds, then stir. Whisk in butter until completely mixed. Let cool until spreading consistency.