Chocolate ganache is the ultimate chocolate icing and yet it is very easy to make. This chocolate ganache recipe is very versatile and has many uses for it.
The quality of chocolate used plays an important role on the end product. The better the quality used the better your ganache will taste. You can use either bittersweet, milk or white chocolate, depending on what you will use it for.
Adding liquor such as cognac or brandy or rhum will deepen the chocolate flavour. My personal favorite liquor to add is Grand Marnier.
° One way is to use it as a glaze. Place the cake on a rack with a sheet pan underneath and pour the warm ganache . The effect is a nice shiny glaze on the cake that looks very elegant. You can add another coat of ganache if desired. It is ideal to chill the cake to firm up the first coat.
° Another way to frost a cake with chocolate ganache is to slightly chill the ganache until it is thicker in consistency. Apply to cake just like regular frosting.
° You can also use chocolate ganache to make chocolate truffles. Chill the ganache completely and make a small ball about 1" in diameter by using a melon scooper. Roll in cocoa or dip in melted chocolate. Use the truffles to decorate the cake or enjoy on its own.
° Ganache in thin consistency can also be used as sauce. Pour it on pancakes, crepes and ice cream sundaes. Make a nice dessert plate by placing a cake slice on a pool of chocolate sauce and garnished with sliced strawberries.
12 oz. (340 g) bittersweet, milk or white chocolate
1 2/3 cups (400 ml) heavy cream
2 tbsp. liquor of choice (optional)
Makes about 3 cups. Enough to frost and fill two 9" cake layers.
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