Chocolate Ganache

SUBMITTED BY: Taste of Home Test Kitchen PHOTO BY: MRS TEMPEST

"This smooth satin chocolate frosting will bring a touch of elegance to even the most basic cake. A simple garnish such as fresh fruit, mint leaves or edible flowers adds the finishing touch."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

READ REVIEWS (12)

DIRECTIONS

In a heavy saucepan, melt chocolate chips with cream over low heat. Remove from the heat. Refrigerate, stirring occasionally.
For a pourable ganache, cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.
For spreadable ganache, chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.

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REVIEWS

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Reviewed on Feb. 12, 2007 by apedawn

Very rich and decadent. If you're going to make this, you have to use a good quality chocolate or the true taste and texture will be off. I used this as a filling for a torte. In order to do this, after melting the chocolate with the cream, I left it out to come to room temperature. Then I refrigerated it for 30-45 minutes. I used my hand mixer and whipped the ganache into a rich and creamy filling. This changes the color of the ganache from a dark chocolate to a light chocolate.

8 users found this review helpful

Reviewed on Jan. 10, 2007 by alistar1977

Fabulous! This made my cake especially fudgy and it looked beautiful. I'm terrible at icing cakes, but this just laid perfectly on it, so much less work for me for a much prettier icing. Thanks!

4 users found this review helpful

Reviewed on Sep. 30, 2007 by What a Dish!

Love this- so yummy. I wanted a white chocolate ganache (to go over a dark flourless chocolate cake) so I used (real) white chocolate chips, chopped. I brought the cream to a boil first, and then poured it over the white chocolate, let it sit a few seconds, and stirred it together. I was worried because at first it wasn't incorporating, but I got out a mini wisk and that did the trick. I put it over my cake before it had really set up (because I was impatient) and it was good that way. I let some sit in the fridge for a few hours and it's thick, rich and beautiful. I'll have to try semi-sweet chocolate next!

2 users found this review helpful

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