Chocolate Ganache. Img:freeimages.com
This ganache is the darkest, richest and most chocolatey icing. If you use it right away, while it is liquid, you can coat the tops of cupcakes with it for a smooth, shiny, glazed appearance.
If you let it rest overnight at a cool room temperature or refrigerate briefly, you can place it in a pastry bag fitted with decorating tip.
If you are using this ganache as a fluid glaze and it seems thick, just add a little extra cream, a teaspoon at a time, until you reach the desired texture. Also upon reheating, if the texture of the ganache is not smooth, dribble in a tiny bit of cold heavy cream and whisk together until smooth. Keep in mind that different chocolates will produce different texture with this recipe, as well as different flavours.
The ganache will keep for 1 week refrigerated in an airtight container or for 1 month frozen in an airtight container.
2/3 cup fresh cream
280 gram semisweet or bittersweet chocolate, finely chopped
1. Place cream in a medium large saucepan and bring to boil over medium heat.
2. Remove from heat and immediately pour chopped chocolate into cream. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth and the ganache is ready to use.
If the chocolate is not melting, place over very low heat, stirring often, until melted, and taking care not to burn the chocolate.
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