Ultimate Chocolate Ganache
"I got this recipe from a TV show that Marcel Desaulniers did many years ago. If you like chocolate, this is the ultimate in chocolate, in my opinion. Ganache can be used to ice many desserts. Chill it, and it is great for piping from a pastry bag to garnish anything. Also, when chilled, it can also be used to make truffles. I use it to ice chocolate angel food cakes, drizzle on petits fours and piping. Prep time does not include letting the chocolate cool at room temperature. Yield 3-4 cups"
Ingredients
Nutritional
- Serving Size: 1 (79.3 g)
- Calories 272.1
- Total Fat - 19.7 g
- Saturated Fat - 11.3 g
- Cholesterol - 29.4 mg
- Sodium - 45 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 1.8 g
- Sugars - 22.6 g
- Protein - 1.9 g
- Calcium - 24.3 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place all the chocolate pieces in a stainless steel bowl; set aside.
Step 2
Heat the cream, butter, and sugar in a 3 quart pan over medium heat.
Step 3
When the cream mixture is hot, stir to dissolve the sugar and bring to a boil.
Step 4
Pour the boiling cream over chocolate and allow to stand for 5 minutes without stirring.
Step 5
After the 5 minutes, stir the chocolate mixture until smooth and creamy then allow to cool at room temperature.
Step 6
When the ganache has cooled, you can drizzle the ganache over cake, ice the cake completely, or chill some of it for about 10 minutes for piping.
Tips
No special items needed.