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
- 12 ounces semisweet chocolate, chopped into small pieces
- ½ cups whipping (heavy) cream
- 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.
- Using an offset spatula, spread ganache between layers and over top and sides of cake.