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Thursday, September 3, 2009

Ganache and Ganache Frosting


3 tablespoons corn syrup

6 ounces heavy cream

12 ounces chocolate, chopped into very small pieces

1/2 teaspoon vanilla extract

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Ganache Frosting

16 ounces chocolate, chopped fine (bittersweet chunks to milk chocolate chips you pick! I prefer milk choc.)

16 ounces (2 cups) heavy cream

Place the chopped chocolate into a glass bowl. In another bowl 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. Stir until chocolate mixture is smooth. Use as is for glazing. If you want to make a fluffy/lighter frosting, allow it to cool completely. Place the ganache mixture in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.