CHOCOLATE GANACHE RECIPE

Perfect and simple, especially for die hard chocolate lovers. This is very rich and intensely chocolate! I used Perugina Italian bittersweet chocolate and didn’t use the optional rum. This was the perfect glaze for my Snickers Chocolate Peanut Butter Cake.

Very reliable and versatile glaze or frosting. If used as a glaze, let it cool somewhat, until it’s pourable and still warm. If used as a frosting, let it cool, then chill in refrigerator for a few hours, then whip it till light and fluffy.


CHOCOLATE GANACHE RECIPE

INGREDIENTS

4 oz semi sweet chocolate (by weight)
1/2 cup heavy whipping cream

INSTRUCTIONS
  • First, warm the cream in a saucepan over medium heat until simmering. While it’s heating, chop the chocolate into small pieces Iif you’re using bars or bricks) and place in a glass bowl. When the cream is heated, pour it over the chopped chocolate and stir until the chocolate it melted and the mixture is smooth. Allow to cool and thicken. {Note: you can also allow this to completely cool and whip it to use as a filling or frosting for piping.} I stuck mine in the frig for about 10 minutes to speed up the process!
  • I’ve also added in 1/4 cup of corn syrup (for added shininess) and vanilla (for extra flavor) but these are not necessary!