Marbled Ganache for Easy Chocolate-Covered Strawberries Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
For the Dark Chocolate Ganache:
3 ounces heavy cream
2 ounces dark chocolate, about 72%, roughly chopped
For the White Chocolate Ganache:
2 ounces heavy cream
3 ounces white chocolate, about 35%, roughly chopped
Pinch of salt
Directions
In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over dark chocolate in a medium bowl. Let stand 30 seconds, then whisk gently to combine. Stand at room temperature until 85 degrees F, about 8 minutes.
In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over white chocolate in a medium bowl. Let stand 30 seconds, then add a pinch of salt and whisk gently to combine. Stand at room temperature until 85 degrees F, about 8 minutes.
Pour half the dark ganache into a small serving bowl, followed by half the white ganache. Then pour in half the remaining dark ganache, followed by half the remaining white ganache, then repeat. Swirl together with a toothpick and serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.