Ganache - Chocolate Filling and Frosting
Luscious, rich chocolate ganache is very simple to make...it only tastes complicated.
1 (12-ounce) package semisweet chocolate chips
1 1/2 cups heavy cream
- Place chocolate in a medium sized bowl.
- Heat cream over medium low heat until it just barely begins to boil. Remove from heat immediately. Do not over-heat!
- Pour hot cream over chocolate and let it sit for 1 minute. Gently stir mixture until chocolate is melted and blended with the cream. Do not beat the mixture, you want to minimize the introduction of air bubbles.
- Cool chocolate mixture at room temperature. Then place a piece of plastic wrap over it, covering the surface of the chocolate mixture and refrigerate for 1 hour. If after that time the mixture has reached the desired spreading consistency, frost the cake. If not, keep checking. Store cake in refrigerator.
Makes enough to frost a 13x9x2-inch cake, or fill and frost 2 (8 or 9-inch) cake layers.
Tip: For whipped version use 2 cups heavy cream, chill overnight and whip with electric mixer, as for whipped cream.