Serves: 8
Total Calories: 262
In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.
From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Rosemary White Chocolate Ganache recipe is from the Holiday Baking Cookbook. Download this Cookbook today.
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