Marbled Ganache for Easy Chocolate-Covered Strawberries

Method

1. 1

   For the Dark Chocolate Ganache: 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°F (29°C), about 8 minutes.

2. 2

   For the White Chocolate Ganache: 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°F (28°C), about 8 minutes.

3. 3

   To Combine: 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.

Nutrition

calories

94 kcal

fatContent

7 g

servingSize

Makes 1 cup

fiberContent

1 g

sugarContent

5 g

sodiumContent

16 mg

proteinContent

1 g

cholesterolContent

12 mg

carbohydrateContent

8 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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