Chocolate Ganache Icing

SUBMITTED BY: Sandra Bennett PHOTO BY: Currie

"This is a rich, creamy, dark chocolate icing."

PREP TIME	20 Min
COOK TIME	5 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 2 cups icing

USMETRIC

About scaling and conversions

INGREDIENTS

7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons brandy

READ REVIEWS (40)

DIRECTIONS

Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 16, 2004 by sadie

Excellent! The only change I made was to add 2 Tbsp. corn syrup to the ganache after I removed it from the heat. The frosting was creamy, smooth, and shiny...just what I was looking for. When it's chilled it tastes like the filling in a truffle.

10 users found this review helpful

Reviewed on Sep. 28, 2006 by Robbie Rice

This was good. I used it to ice a dark chocolate cake. I used Kahlua instead of brandy. The directions are easier than a "gourmet" recipe, but it did the job. Maybe a little too bitter for me...

9 users found this review helpful

Reviewed on May 19, 2007 by Bella J.

How wicked is this!! melted chocolate in microwave, then added butter and cream last. Used freshly brewed coffee with teaspoon of sugar to balance the bitterness instead of alcohol. I bought dark chocolate with 70% coco content. Very easy to do...

5 users found this review helpful

MORE MEMBER REVIEWS