Ganache

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Ganache
Ganache is a wonderful mixture of chocolate and cream, melted and whisked together until it is smooth. Warm ganache can be poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature, ganache can be used as a filling or frosting, and chilled ganache can be used to make truffles or other candy.
Recipe type: Frosting, Ganache, Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Heated on Stovetop, then Whipped Storage: Refrigerate

Help: Chocolate Types

Shop for this Recipe: [url Measuring Cups, Spoons, Scales | Offset Spatulas | Double Boilers | Wire Whisks
Ingredients
Ganache:
  • 12 ounces semisweet chocolate, chopped into small pieces
  • ½ cups whipping (heavy) cream
Instructions
Ganache:
  1. In top of a double boiler, combine chocolate and whipping cream. Place pan over boiling water; allow chocolate to melt (the upper pan should not touch the water.) Once the chocolate has melted, stir with a wire whisk until the mixture is smooth. Remove from heat; cool to room temperature.
  2. Using an offset spatula, spread ganache between layers and over top and sides of cake.