Is it possible to make chocolate ganache into a frosting?!
Answers:
Ingredients
Makes 4 cups
? 1 pound good-quality bittersweet chocolate, finely chopped
? 2 1/3 cups heavy cream
? 1/4 cup corn syrup
Directions
1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
Helpful Hint
Achieving the perfect consistency can be tricky; if the frosting becomes too firm to spread, reheat in a bowl over a pan of simmering water until it begins to melt around the edges, then remove from heat and stir until smooth.
Might help. :)
Chocolate ganache isn't really the "frosting" consistency per se.. It's used more for things like eclairs and on some types of cake. Its runnier and has more shine to it but it doesn't really have that hold to it that frosting does. You could put it on as is, but the presentation won't be as nice.
Chef/Le Cordon Bleu grad
IDK