When it comes to wedding cakes, we often hear about chocolate ganache. It is used for frosting and filling. Ganache is French for a mixture of cream and chocolate. The usual method of making it is pouring hot cream into chopped chocolate and stirring until the mixture is velvety smooth.
Basic chocolate ganache is used to enhance a number of recipes, from truffles to frosting. It is truly a versatile baker’s help. Here’s a basic ganache from Joy of Baking:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
Finally, a YouTube video on making it.
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Mmm, delicious. What is it about melted chocolate that looks so yummy?
Saw your blog on entrecard thought I would check it out! Nice post! Sounds soooo yummy!
Hmmmmmmm.. delicious! EC dropping!
Chocolate always looks so yummi and I can’t wait to recommend your recipe to my wife.
Mmmm, I love dark chocolate ganache. My favorite is at The Cheesecake Factory!!! I dropped!
Yummy!
That looks delicious! It also looks easy enough to follow which is important for someone like me that always seems to mess recipes up.
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Thanks for sharing it. Looks so yummy! I will try it.