Tuesday, January 6, 2009

Chocolate ganache recipe

Ganache-alicious (Photo credit: Ubermaus)

  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream

  • Directions

    In a heavy saucepan, melt chocolate chips with cream over low heat. When completely melted, remove from the heat. Refrigerate, stirring occasionally.

    For a pourable ganache Cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.

    For spreadable ganache Chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.
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