Yield: 16 Servings
|½ cup||Whipping cream|
|3 ounces||Unsweetened chocolate; chopped coarse|
|5 ounces||Milk chocolate; broken coarse|
Place the cream in a small saucepan over moderate heat and let it cook, uncovered, until there is a slightly wrinkled skin on the top or small bubbles around the edge. Add the unsweetened chocolate and stir until it is almost all melted. Then add the milk chocolate, reduce the heat to low, and stir until completely melted. Transfer the mixture to the small bowl of an electric mixer. Beat at medium-high speed for a minute or two until the mixture becomes beautifully smooth/shiny/thick. Then, without waiting, pour it onto the cake and quickly spread it over the tip only with a long, narrow metal spatula. If you wish, form wide ridges in the icing, using the tip of the spatula.
NOTES : Heather's note: This is a wonderful bittersweet ganache -- suitable for brownies, the middle icing layer in a layer cake, etc.
Recipe by: Maida Heatter's Book of Great American Desserts Posted to MC-Recipe Digest V1 #1047 by raprice@... on Jan 27, 1998