Friday, August 17, 2012

Chocolate Ganache

Everything is better with chocolate. Try adding a little chocolate ganache to your next cake. It's simple to make and really adds a delicious dimension. It's easy, yet looks elegant.


Chocolate Ganache
6 ounces bittersweet chocolate, chopped (or you can use about a cup of semi-sweet chocolate chips)
1/2 cup heavy cream
1/4 cup corn syrup
1/2 teaspoon vanilla

Place the chocolate in a heat-safe bowl. Add the cream to a small saucepan. Heat the cream over medium heat until it is almost boiling. Immediately remove from heat and pour hot cream into the bowl over the chocolate. Stir the cream and chocolate until smooth. Add in the corn syrup and vanilla, stirring to combine. Allow the ganache to sit for about 10 minutes before using.

Frost your cake as desired and refrigerate until ready to add the ganache. (Refrigerating the cake will help the ganache to cool more quickly when you add it, creating the nice drips and cooling fast enough to hold some of the drips on the side of the cake before falling all the way to the bottom.)

Remove your prepared cake from the refrigerator. Pour the ganache evenly on the top of the cake. It should slowly begin dripping down the sides. Use a knife or spatula to smooth the top and insure even drips if necessary.

Return cake to refrigerator, allowing the ganache to set. I typically like to remove the cake from the refrigerator an hour or two before serving so that it's not "cold." But you could serve straight from the refrigerator if you like.

You could do this same process with any type of chocolate you like - dark, milk, white, colored candy melts. Oh! here's an idea.... how about a red frosted cake with dark chocolate for Halloween. Or a cake frosted in white buttercream, topped with a ganache using red candy melts so it would look like blood. I guess it's time to start preparing some fun Halloween food!


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