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Chocolate Ganache and Variations
in Diana's Recipe Book
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|Servings: Makes enough for one 9-Inch Cake|
3/4 Cup Heavy Cream
8 Ounces Semisweet or Bittersweet Chocolate, finely chopped* (See Note Below)
In small saucepan, bring cream to a boil. Remove from heat and add in chocolate. Stir until most of the chocolate has melted. Cover and let stand for 10 minutes. Stir or whisk very gently until smooth. Add in 1 tablespoon of flavored liqueur of choice.
To glaze cake, use a ladle and pour a small amount in middle. Use an offset spatula to move ganache from middle to sides. Add more as needed. Ladle around edge and allow to drizzle off. For a smoother look, finish with spatula.
1 or 2 tablespoons of your favorite liqueur can be add to the ganache, if desired.
*NOTE: As a variation, ganache can also be made with white or milk chocolate.
|Date: May 25, 2002|