Chocolate Ganache
(Courtesy of Bon Appetit Magazine)
1 lb fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 Tbs sugar
2 Tbs light corn syrup
1/4 cup unsalted butter
Finely chop chocolate. In a 1-1/2 to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Store cake frosted with Ganache in the refrigerator. Bring the cake to room temperature before serving.
1 lb fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 Tbs sugar
2 Tbs light corn syrup
1/4 cup unsalted butter
Finely chop chocolate. In a 1-1/2 to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Store cake frosted with Ganache in the refrigerator. Bring the cake to room temperature before serving.
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