Chocolate Ganache
- Total time: Approximately 1 Hour
Ingredients
- ¾ cup heavy whipping cream
- 8-ounces semisweet or bittersweet chocolate, coarsely chopped
- 1 tablespoon vanilla or liqueur of your choice
Instructions
-
Whisking constantly, bring heavy whipping cream to a boil in small saucepan.
- Remove from heat and stir in the chocolate.
- Cover and let stand for 10 minutes.
- Whisk very gently until completely smooth.
- Stir in vanilla or liqueur.
- For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools.
- For frosting, let stand until spreadable. If frosting becomes too stiff, set pan in larger pan of hot water and stir until softened.
Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
For this frosting it is nice to splurge and buy a really high end semi-sweet or bittersweet dark chocolate. However, dark chocolate chips are acceptable and do not need to be chopped before adding to the heated cream.This keeps for up to 3 days at room temperature or up to 1 week refrigerated.
This is enough frosting for one 2-layer cake.
Note: This is a very rich frosting that will look sleek and elegant on any cake. A thin layer over a cake will be enough to satisfy a "frosting fiend". It is hard to go back to the more standard confectioners sugar based frosting after tasting chocolate ganache.
For a slightly lighter version of this ganache try the whipped chocolate ganache recipe.
For an extra rich and creamy cup of hot chocolate try making Ganache Hot Chocolate.