3/4 cup heavy whipping cream
8 oz. semisweet chocolate, finely chopped (I don't chop mine if it is in 1 oz. squares)
1 Tbsp. liqueur such as Grand Marnier, framboise, or peppermint schnapps (optional) OR 1/2 tsp. extract such as orange, peppermint, etc.
Place cream in small heavy saucepan over medium heat. Bring to a boil, stirring. Place chopped chocolate in large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in liqueur, if desired.
To use as a glaze, let stand at room temperature for 10 minutes before spooning over a cooled cake. To use as a frosting or filling, let stand at room temperature for 4 hours, or chill until it thickens and is spreadable.
2 comments:
To use as a glaze, increase the proportion of cream to chocolate.
To use as a frosting or filling, increase the proportion of chocolate to cream.
This works better than chilling and warming because, for example, if you chill the ganache to thicken it to frosting, then leave the baked good at room temperature, it turns back to glaze.
Oh, and semisweet is important. You can use darker chocolate okay, but milk chocolate is too soft to work very well.
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