Chocolate Ganache

Title:
Chocolate Ganache

Yield:
12 Servings

Categories:
Frostings




Ingredients:





     1 c  Heavy cream (see note)


     1 tb Butter


     1 tb Granulated sugar


    12 oz Semi-sweet or bittersweet


          -chocolate pieces






 From: Jennifer Marie Brooks 


 


 Date: Tue, 11 Oct 1994 23:18:05 -0400 (EDT)


 This is in response to the request for a soft fudge-type icing suitable for


 a cheesecake glaze.  A really easy and delicious topping would be a


 chocolate ganache, which, when chilled, is quite firm. There are many


 variants to the basic ingredients of heavy cream and chocolate. Here is one


 I like:


 


 Bring the cream, butter and sugar to a boil over medium high heat.  Add the


 chocolate, remove from heat, and let stand for a few minutes.  Stir until


 all chocolate is melted and mixture is smooth (Depending on the quality and


 size of the chocolate pieces, you may have to return the mixture to a low


 heat to aid melting). Pour over cake and allow to set at room temperature


 or in the refrigerator. Store in refrigerator.


 


 NOTE: It is also possible to substitute evaporated milk for the cream, if


 you want to reduce fat.  I have done this, and it turns out quite well;


 just not as rich. BTW, this is also great on flourless chocolate cake!


 


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