Chocolate Ganache
This is my favorite kind of
frosting. First because it is the easiest to make. Secondly because its
chocolate and I end up licking the mixing jar..:) You can simply smother it on the
cake and add some sprinkles. You can dip cupcakes in the ganache. You can dip
fresh fruits, shortbreads, cookies etc to enhance the flavor.
The amount specified here is
good enough to cover a 8 inch cake completely.
Ingredients
220 gm dark chocolate
1 cup cream
4 tbsp butter
Chop the chocolate into very small pieces. I prefer
grating it. Melt the chocolate and butter in a double boiler.
Alternatively you
can melt it in the microwave. First micro it for 1 minute. You will see that
the butter has almost melted.. Then put it in for another minute. It will be
half melted. Take a spoon and mix vigorously. If there are still some lumps
left you can put it in for 30 seconds. While melting chocolate in the microwave
you have to be very careful as it can burn easily.
Another important thing while
melting chocolate, either in a double boiler or microwave, is that water is
chocolate’s worst enemy.
Once the chocolate has melted
mix in the cream. Mix well so that it is smooth and glossy.
Your ganache is ready to be used on the cakes.
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