How can I make Chocolate Ganache icing?!
I've seen some recipes that include alcohol, and my fiance doesn't drink, never will. He's never even had alcohol and I'm not about to 'sneak it' into a dessert.
He was gushing over a chocolate layer cake her saw and he loves ganache (a flavor in our wedding cake)
Answers: I've seen so many different recipes...I want to know what you all use here
I've seen some recipes that include alcohol, and my fiance doesn't drink, never will. He's never even had alcohol and I'm not about to 'sneak it' into a dessert.
He was gushing over a chocolate layer cake her saw and he loves ganache (a flavor in our wedding cake)
16 ounces bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream
Place the chopped chocolate into the bowl of a food processor.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
Enjoy!
ganache is easy....you can make it whatever thickness you want. Thick for truffles medium for icing and thin for glaze....The medium is 1 part chocolate to 1 part heavy cream. Melt chocolate gently either on the stove or in the microwave a nd stir in the cream slowly. It should become extremely shiny, keep adding cream until it gets to be the thickness you want... GOOD LUCk
equal parts heavy cream and chocolate, (dark or milk)
bring heavy cream to a boil (keep stirring)
remove from heat add chocolate, stirring until smooth, cool and use as frosting, or in decorating bag, alcohol is not needed,
I heat 8oz of sour cream in the microwave in a glass bowl until it is hot then I melt a bag of dark chocolate chips into it. It will set as it cools after about an hour.
This makes a dark, glossy frosting and it's super easy.
I layer my cakes with seedless raspberry preserves, icing and then orange marmelade. To cut the cakes in half, go around the outside with toothpicks to make a guild.
For the icing:
150ml double cream
150g plain chocolate, (such as Bournville), broken in pieces
icing sugar, for dusting
Method
To make the icing, place the cream and chocolate in a heatproof bowl. Carefully melt suspended over a pan of simmering water or very gently in the microwave.
Set aside to cool slightly.
Shiny Chocolate Ganache
5 oz Semisweet chocolate
1/3 c Heavy cream
1 tb Honey
Instructions:
Cut chocolate into 1/2- to 1-inch pieces. Process chocolate in food
processor until finely chopped. In small saucepan, stir together cream and
honey; bring to a boil. With processor running, slowly drizzle hot cream
over chocolate. Process until combined. Transfer to medium bowl, cover with
plastic wrap, and refrigerate. May be made 2 days ahead. Makes 1 cup.
INGREDIENTS
7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons brandy
DIRECTIONS
Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.