Chocolate Ganache Glaze or Frosting
 Serves |  Total Time |
|---|---|
| 1.5 cups | 10 minutes |
Ingredients
0.75 cup heavy cream- 8 oz semisweet or bittersweet chocolate
1 Tbsp liqueur (optional)
Cookware
- 1 small saucepan
Instructions
Step 1
Bring to a boil in a small saucepan 3/4 cup heavy cream.
Step 2
Remove from the heat and add finely chopped semisweet or bittersweet chocolate.
Step 3
Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir or whisk very gently until completely smooth. Stir in liqueur (optional).
Step 4
For a pourable glaze, let stand at room temperature, stirring occasionally, until the ganache cools to about 85°F. For frosting, let stand until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and cool to 85°F to 95°F for use as a glaze.
Step 5
This keeps for up to 3 days at room temperature or up to 1 week refrigerated.
Source
- Joy of Cooking