Chocolate Ganache Glaze or Frosting
|1.5 cups||10 minutes|
- 0.75 cup heavy cream
- 8 oz semisweet or bittersweet chocolate
- 1 Tbsp liqueur (optional)
- 1 small saucepan
Bring to a boil in a small saucepan 3/4 cup heavy cream.
Remove from the heat and add finely chopped semisweet or bittersweet chocolate.
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).
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.
This keeps for up to 3 days at room temperature or up to 1 week refrigerated.
- Joy of Cooking