Sally's Chocolate Ganache
My husband refuses, no matter how good the cake or brownie is, it must have some form of icing. As I am not afraid of decadence I tend to whip up a bowl of Chocolate Ganache for him to add as he pleases.
Chocolate Ganache
225g Dark Chocolate
3/4cup Double Cream
For the chocolate, make sure that it contains no more than 55% cocoa solids otherwise it will not combine and set.
1. In a heatproof bowl, break the chocolate into small pieces. Meanwhile heat the cream to a rolling boil.
2. Remove the cream from the heat and pour over the chocolate pieces. Stir gently to combine.
Use immediately for icing a cake, however if it has been cooled allow it to return to room temperature and whisk before using.
References:
The Kitchn (2015). Ganache Spoon [Image]. Retrieved from http://www.thekitchn.com/how-to-make-ganache-cooking-lessons-from-the-kitchn-41099
Chocolate Ganache
225g Dark Chocolate
3/4cup Double Cream
For the chocolate, make sure that it contains no more than 55% cocoa solids otherwise it will not combine and set.
1. In a heatproof bowl, break the chocolate into small pieces. Meanwhile heat the cream to a rolling boil.
2. Remove the cream from the heat and pour over the chocolate pieces. Stir gently to combine.
Use immediately for icing a cake, however if it has been cooled allow it to return to room temperature and whisk before using.
References:
The Kitchn (2015). Ganache Spoon [Image]. Retrieved from http://www.thekitchn.com/how-to-make-ganache-cooking-lessons-from-the-kitchn-41099
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