Ganache, or chocolate cream icing, is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate.
Recipe information
Yield
3Ā½ cups (800 g)
Ingredients
Ingredients
Preparation
Step 1
In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
Step 2
Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Do ahead: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
