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Chocolate Ganache




Source of Recipe


Anne Byrn, The Cake Mix Doctor


Recipe Introduction


MAKES 1 3/4 CUPS, ENOUGH TO THINLY FROST A 2- OR 3-LAYER CAKE
PREPARATION TIME: 5 MINUTES


List of Ingredients




3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped
1 tablespoon liqueur of your choice (optional)



Recipe



1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see “the Cake Mix Doctor says”) in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.


2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.