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Ingredients
- 8 oz. semi sweet chocolate, cut into pieces
- ¾ cup whipping cream
- 2 tbs. butter
- 1 tbs. cognac or brandy
Preparation
Step 1
Different flavourings such as liquors and extracts can be added to ganache.
Butter, oil, or corn syrup can be added when a dark shiny glaze is desired.
For ganache coating use 1 part cream to 3 parts chocolate
For truffles use 1 part cream to 2 parts chocolate
For filling use 1 part cream to 1 part chocolate
Heat the cream and butter, bring just to a boil. Pour boiling cream over chocolate, let stand 5 minutes. Stir until smooth. Add liquor.
Chill the cake to be covered, brush loose crumbs off the cake. With a spatula and 2 tbs. ganache, put a crumb coat over the cake surface, chill 5 minutes. Cover cake centre with the remaining ganache, work quickly to spread over the sides with a spatula.