Photo: Ganache Frosting Recipe
Ingredients
- 16 ounces bittersweet chocolate, chopped fine
- 16 ounces (2 cups) heavy cream
Directions
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.
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By gidget0429
Wheatland, Ca
on March 24, 2013
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Turned out great- even without using food processor (it's on the fritz. I just broke up chocolate, poured hot milk over, let it sit for 2 minutes, then blended with hand mixer. Used as glaze within 15 minutes- the extra I placed in fridge and made into truffles.
By mykidzchef
on December 15, 2012
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Excellent! I used semi sweet chips and the ice bath because I was impatient....it is amazing!! I will never buy frosting again....so much better, easier and none of the chemicals and additives that are in store bought frosting!
By Rhubarb4
Southeastern Vi...
on September 11, 2012
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I ran out of time for the cooling time to whip the ganache, so I put the bowl of my stand mixer into an ice water bath and scraped the sides of the bowl continuously until almost half of the ganache had clumped up and then beat it all into submission with the mixer. This cut the total time including the piping of the ganache onto the cake (plus one cookie sheet's worth of "truffles" to less than 40 minutes! It turned out fabulously and received a lot of praise at a church function. It was voted to be a must at every bigger occasion especially the "truffles".
The next time I made this I had accidentally bought dark chocolate (60% cacao with almonds. I ground this chocolate a little longer and used it just the same, adding a little oil based almond flavoring. I sprinkled crumbled almond slices on the truffles for decoration and again had a smash hit at the next function.
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