Every baker & cook needs to have a great dark Chocolate Ganache Recipe in their collection. Decorate cupcakes, eclairs, cakes, cheesecakes, cookies, muffins and brownies with this sinfully rich and silky smooth versatile ganache. Save some for hot fudge sundaes, and pour it over your ice cream!
Gourmet Chocolate: Now is not the time to scimp on inferior chocolate. This Chocolate Ganache recipe has only two ingredients, so buy the best chocolate you can afford. Gourmet chocolate such as Callebaut Chocolate, Ghirardelli chocolate or Lindt chocolate are excellent choices for making decadent Chocolate Ganache icing. My brand new Trader Joes in Warwick, RI has a really great price on their own label of semisweet chocolate. If chocolate chips are not available, make sure to chop the chocolate bar extra fine before adding it to the hot heavy cream.
Chocolate Ganache Icing
- 1 cup heavy cream
- 2 cups mini dark chocolate chips or chopped semi-sweet chocolate
How to Make Chocolate Ganache
- In a medium sized pan, heat cream almost to a scald. Remove from burner.
- Add chocolate all at once, and whisk to blend smooth and melt.
- Cool enough to spoon or drizzle directly onto eclairs, brownies or cheesecake.
- Chill ganache 1 hour or more to spread or pipe from a pastry bag for decorating cakes.
- Makes three cups dark Chocolate Ganache - enough to decorate a cake, and have some left over for ice cream!
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The copyright of the article How to make chocolate ganache icing, and photographs are owned by Donna Diegel. Permission to republish How to make chocolate ganache icing in print or online must be granted by the author in writing.
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