Ganache is a French term referring to the smooth, velvety mixture of chocolate and cream. The proportions can vary, but the basic form is equal weights of chocolate and cream. The quality of ganache of course depends on the quality of chocolate used. It is important to use good quality, pure chocolate. Do not use chocolate that has vegetable fat listed as an ingredient. If the cake is to be refrigerated, chill the cake first. This will ensure that the ganache will not lose its shine when the cake is placed in the refrigerator. To cover a cake, crumb coat it with a thin layer of ganache and then chill until the crumb coat has set. Then place the cake on a wire rack over a catch tray and quickly pour the ganache over it. Ganache can be made in the microwave, but with half a pound of good quality chocolate I prefer to control the melting process so I use a saucepan. Leftover ganache can be strained and used for making truffles. This recipe makes about 1 cup of ganache, enough to frost a 9 inch cake.
1 cup heavy whipping cream
8 squares [8oz] of semi-sweet chocolate
8 squares [8oz] of semi-sweet chocolate
• Bring 1 cup of heavy whipping cream to boil.
• Lower heat and stir in 8 squares or 8 oz of semisweet chocolate broken into bits.
• Stir briskly until melted and smooth and then remove from heat.
• The ganache will thicken as it cools.
• Use the ganache right of way.
