Posted by: Jonjon | January 25, 2009

Ganache – Chocolate Ganache 9.5/10

Ganache – Chocolate Ganache 9.5/10

January 25 2009
If you whip this in your mixer for 5 minutes or until it changes from a dark brown to a light brown, it will make the most wonderful frosting! VERY YUMMY!!!!!!
excellent. i used to to coat a cheesecake that cracked and it looks beautiful. TIP: chill whatever you are going to coat first … the ganache will adhere better. also, used a Hershey’s Special Dark and semi sweet chips, and added vanilla cognac instead of rum. delicious!

• 2 ounces bittersweet chocolate, chopped 65g
• 1/4 cup heavy cream 60ml
• 3/4 teaspoon dark rum (optional) 4ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 cups.
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Wow…this was very easy to make. The chocolate ganache already tasted great without the dark rum. I put in brandy by accident, and it tasted alright. I tried to save it by putting in more rum, and the flavor did not change much. Overall, this was very good. Tasted like creamy chocolate. I used dark baking chocolate, cut into bits with a scissors before pouring it with hot cream. It was just so simple to make….but uses quite a lot of chocolates.

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