Ingredients
- 12 oz. (340 g) bittersweet, milk or white chocolate
- 1 2/3 (400 ml) cups heavy cream
- 2 tbsp. liquor of choice (optional)
Preparation
Step 1
Break or chop chocolate into small pieces and place in bowl.
Put cream in sauce pan and heat just before boiling point. Immediately pour cream into chocolate and let sit it for about 5 minutes.
Stir gently and add liquor of choice.
Makes about 3 cups. Enough to frost and fill two 9" cake layers.
Chocolate ganache is ultimate chocolate icing and yet it is very easy to make. This chocolate ganache recipe is very versatile and has many uses for it.
Quality of chocolate used plays an important role on end product. The better the quality used the better your ganache will taste. You can use either bittersweet, milk or white chocolate, depending on what you will use it for.
Adding liquor such as cognac or brandy or rum will deepen the chocolate flavor. My personal favorite liquor to add is Grand Marnier.
Different ways of using chocolate ganache
° One way is to use it as glaze. Place cake on rack with sheet pan underneath and pour warm ganache . Effect is nice shiny glaze on cake that looks very elegant. You can add another coat of ganache if desired. It is ideal to chill cake to firm up first coat.
° Another way to frost cake with chocolate ganache is to slightly chill ganache until it is thicker in consistency. Apply to cake just like regular frosting.
° You can also use chocolate ganache to make chocolate truffles. Chill ganache completely and make small ball about 1" in diameter by using melon scooper. Roll in cocoa or dip in melted chocolate. Use truffles to decorate the cake or enjoy on its own.
° Ganache in thin consistency can also be used as sauce. Pour it on pancakes, crepes and ice cream sundaes. Make nice dessert plate by placing cake slice on pool of chocolate sauce and garnished with sliced strawberries.