Chocolate ganache 2

1 Servings

Ingredients

Quantity Ingredient
12 ounces Semisweet chocolate (use chips or cut block into small pieces)
8 ounces Heavy cream
2 teaspoons Flavoring or liqueur (optional)

Directions

Place the chocolate in a large metal or glass bowl. Heat the cream in a saucepan just to the boiling point. Pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 to 10 minutes.

Whisk the chocolate until dark and shiny, then cool to room temperature. To thicken, beat cooled icing with a hand mixer for a few minutes. It's best if used after 12 hours.

Yield: 2 cups, enough to fill and cover an 8-inch cake 3 inches high Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997

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