Chocolate Glaze

By chacha4eva919

The best way to get a shiny super-smooth coating of chocolate ganache is to first give the cake an undercoat. Cool ganache; whip until spreadable. Cover cake, smoothing out bumps or imperfections; then pour warm ganache over cool layer. The excess that drips over the sides can be scraped up and used again.

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

12 ounces semisweet chocolate, chopped
12 ounces heavy cream

Details

Servings 3

Preparation

Step 1

Place 6 ounces chocolate in a heat-proof bowl. Heat 6 ounces cream in a saucepan just until boiling, about 3 minutes. Pour cream over chocolate; let stand for 1 minute; stir until well combined. Place over a bowl of ice water; stir until spreadable consistency. Use immediately.
Repeat with remaining chocolate and cream, but do not place over ice water. While warm, pour over cake to glaze.