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Sunday, April 12, 2015

Chocolate Ganache

Soooo good and soooo simple!
 
8 oz (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
 
Bring heavy cream to a simmer on the stove top, stirring occasionally.
Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.
It will turn into velvety ganache right before your eyes and you'll get excited.
Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake.
It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
 
 
A user's photo.
 
A user's photo.
 

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