Ganache Frosting
February 6, 2009
Ganache
Ganache is a rich decadent layer of chocolate that usually covers some sort of cake or pastry. In this case it is the icing on my father-in-law’s birthday cake. I’ve always wanted to make ganache from scratch and until I actually made it, I never realized how easy it was. It was perfect timing when Mark’s parents came into town because it was the end of the holiday season and I just happened to have a big hunk of Belgian chocolate in the cupboard. All I needed to complete this rich glaze was some heavy cream. After heating the two up ever so diligently, pour your goods onto your cake, tart, or cheesecake, and you will have an exquisite looking dessert. To make this look even more dashing you can add some chopped kiwi, strawberries, or blueberries.
Ingredients
- 1 cup chopped Belgian Chocolate
- 1 cup heavy whipping cream
Directions
- Using a double boiler melt your chocolate
- Stir in a little heavy cream until mixed well with chocolate
- Remove from double boiler and let cool – should be a thick molasses consistency
- Pour onto cake and evenly spread ganache
- Let cool completely (Do not refrigerate to cool)
