Chocolate Ganache Icing & Filling
Once you make and eat chocolate ganache icing, you will NEVER make another chocolate icing again. In addition to being EASY to make, it is unbelievably rich and delicious. When it is warm, you can drizzle the chocolate ganache over cake. When it is room temperature, it is thick enough to decorate with and make the "basket weave". This recipe was given to me about 12 years ago by a cake decorator on the Wilton Discussion Boards known as "the cake lady".
INGREDIENTS
12 ounce bag of Nestle Semi-sweet chocolate chips
1 and 1/4 cups Heavy Whipping Cream
Yep, that is all.
Simply pour the chocolate chips into the blender. (Remove the coupon if there is one. I learned this the hard way.)
Heat up 1 and 1/4 cups of heavy whipping cream on the stove on medium heat.
When it just starts to boil, pour the cream into the blender over the chips. Blend for about 20 seconds. That is it. Pour the ganache out into a microwave safe container. (This makes about 2 cups). The ganache will be warm and perfect for drizzling over a cake. Or cover it and put it in the fridge until it is firm enough to ice and decorate a cake. The ganache will eventually get very hard in the fridge. That is okay. You just microwave it for 30 seconds or so and it will get soft enough for decorating. It freezes well. Cakes with chocolate ganache need to be refrigerated. Make sure you or a family member lick the remaining ganache out of the blender.
If you have any questions or comments, please e-mail me. phd.annie at gmail.com
--Annie Pryor