Luscious, rich chocolate ganache is verysimple to make…it only tastes complicated.
Recipe: Ganache – ChocolateFilling and Frosting
1 (12-ounce) package semisweet chocolatechips 1 1/2 cups heavy cream*
Place chocolate in a medium sized bowl.
Heat cream over medium low heat untilit just barely begins to boil. Remove from heat immediately.Do not over-heat!
Pour hot cream over chocolate and letit sit for 1 minute. Gently stir mixture until chocolate is meltedand blended with the cream. Do not beat the mixture, you wantto minimize the introduction of air bubbles.
Cool chocolate mixture at room temperature.Then place a piece of plastic wrap over it, covering the surfaceof the chocolate mixture and refrigerate for 1 hour. If afterthat time the mixture has reached the desired spreading consistency,frost the cake. If not, keep checking. Store cake in refrigerator.
Makes enough to frost a 13 x 9 x 2-inchcake or fill and frost 2 (8 or 9-inch) cake layers.
*Note: For whipped version use 2 cups heavycream, chill overnight and whip with electric mixer, as for whippedcream.
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