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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency. Ingredients:
1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream |
1 lb (454 grams) semisweet or bittersweet dark chocolate |
Directions:
1. 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
3. Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
4. Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
5. Yield: 3 1/2 cups (800 g)
6. Epicurious Editors' Note: This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate.
7. Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett
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