Melting Chocolate with Hot Cream
Several Goddess recipes call for melting chocolate with hot cream for frostings, glazes, and chocolate truffles. This method gives chocolate a rich and creamy texture.
Simply chop the specified amount of chocolate in the food processor until fine.
Heat the precise amount of heavy cream call for in the recipe in a medium sauce pan.
Using low heat, warm the heavy cream, stirring so a skin does not form.
As soon as the liquid begins to simmer, pour it into the food processor and pulse until the chocolate is melted and fully incorporated.
Immediately remove the melted chocolate mixture with a spatula to a bowl for ganache, coatings, or truffle making.