DARK CHOCOLATE GANACHE RECIPE RECIPES

Steps:

• 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
• 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
• Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
• Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
• Yield: 3 1/2 cups (800 g)

Steps:

• Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
• Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.
• Remove tart from pan; sprinkle sea salt over. Slice into wedges with a hot knife.
• Do Ahead: Tart can be made 1 day ahead. Cover and keep chilled.