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Email This RecipeChocolate Ganache 1  | |
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Serves/Yields: Prep. Time: Cook Time: Category: Fillings, Frostings Difficulty: Easy | |
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| If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping | |
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| 8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating) 1 oz sugar 12 oz (340 g)chocolate Footnote White chocolate use nearly double the chocolate to cream 240 ml cream 455 g white chocolate | |
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| Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag Or use to ice your cake by pouring or spreading (allow to cool to room temp first) | |
| Average score: 4.82 () Votes: 115 | |||||
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