INGREDIENTS
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional)
DIRECTIONS
1.
Place the chocolate into a
medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just
to a boil, watching very carefully because if it boils for a few seconds, it
will boil out of the pot. When the cream has come to a boil, pour over the
chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2.
Allow the Ganache to cool
slightly before pouring over a cake. Start at the center of the cake and work
outward. For a fluffy frosting or chocolate filling, allow it to cool until
thick, then whip with a whisk until light and fluffy.
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