CHOCOLATE GANACHE is one of the most decadent, rich frostings that you can make! It takes cupcakes, cakes, pastries, and all types of desserts to the next level of deliciousness. When SPREAD ONTO A CAKE, CHOCOLATE GANACHE serves as a perfect, firm canvas on which to LAY FONDANT!
Here is a SIMPLE CHOCOLATE GANACHE RECIPE that I use in my BOBA DRINK BIRTHDAY CAKE:
Ingredients
- 1 pound of high quality dark chocolate (50s-70s% cacao)
- 2 cups heavy whipping cream
Instructions
- Prepare your cutting board by placing a large piece of parchment on top, big enough to catch the chocolate shavings. (Trust me, this saves time on clean up.)
- Place your chocolate on top of the parchment and cut it into very small shards with a knife.
- Gather the parchment up on the sides and use it to pour the chocolate into a large heatproof bowl.
- In a small heavy bottomed saucepan, gently heat the heavy cream on the stove on low-medium, until small bubbles form along the edges. This should take a few minutes
- Avoid boiling the cream.
- Carefully pour the hot cream over the bowl of chopped chocolate, cover with plastic wrap, and set aside for 10 minutes to allow it to heat through.
- Stir the chocolate and cream together until it becomes a uniform chocolate ganache.
- You can whisk the mixture for 1 minute to smooth out the ganache further or run it through a sieve.
- You can use it immediately to drizzle or dip cupcakes.
- The longer you wait, the ganache will begin to set up.
- You can speed this "setting" up by covering the bowl in plastic wrap (touching the surface of the ganache) and placing it in the refrigerator for 1-2 hours.
- Remove from the fridge and allow to sit on the counter at room temperature. It should be SPREADING CONSISTENCY now, as shown in my BOBA DRINK BIRTHDAY CAKE VIDEO.
- Spread onto your cake generously as directed and even out the sides.
- Work fast because it will start to set up firm soon.
- To use the ganache to frost cupcakes, you can cover the bowl in plastic wrap, firm it up in the fridge for several hours, and then whip it with a hand or stand mixer (this will lighten the ganache to a light brown) or instead of whipping it, you can put the set up dark ganache in a piping bag with a tip and pipe it beautifully.
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https://glamourandsugar.com/2020/10/03/chocolate-ganache/
Watch me make the whole cake on YouTube at: