Chocolate ganache for eclairs and other forms of chocolate topping

NOTES

1. This recipe was part of the original recipe for eclairs and their "choux pastry," from Cooks of Crocus Hill.

2. A very similar recipe is part of French macarons and their chocolate filling.

3. In baking, "scalding" milk or cream means heating it until small bubbles form around the edge of the pot.

4. If the ganache hardens before it is ready to be used, rewarm it gently over a double-boiler.

5. If you decrease the cream (or increase the chocolate), you can make a filling suitable for a truffle.

6. If you add oil, the chocolate becomes a glaze.


INGREDIENTS

1/2 cup plus 2 Tbls bittersweet or semi-sweet chocolate chips
6 Tbls heavy cream
plastic wrap


PREPARATION

1. Put chocolate into a medium, heatproof bowl.

2. In a small saucepan, warm the cream until bubbles form around the edge.

3. Pour warmed cream over the chocolate and quickly cover the bowl with plastic wrap.

4. Wait 30 seconds and stir until smooth.  Set aside until it is needed; reheat if needed (see Note above).


FOR ECLAIR TOPPING

Dip pre-filled eclair shell evenly into prepared ganache. Allow to set in the fridge.