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Chocolate Ganache

This recipe is… everything. I could eat it by the bowl. It’s so rich, creamy, and soul-soothing. If you are a chocolate lover, you NEED this in your life. It’s not optional. Chocolate loving without ganache is like living without oxygen. You can’t do it.

Anyway. Aside from being delicious, it is also a WONDERFUL tool in cake-making. It is a tasty, tasty filling as well as a great, smooth foundation for cakes that you want to cover in fondant. IT holds its shape well, smooths like a dream, and can give you that sharp edge that looks so good on wedding cakes.

The best part? It’s the easiest thing in the world to make.

Chocolate Ganache Recipe (for filling and covering cakes)

You need 1 part cream to one part chocolate. The actual amounts will vary depending on the size of your cake, but I’ll give you a basic smallish recipe to get you going.

1 cup dark chocolate (I use the Ghirardelli 60% chips that are yummy and easy to find but any good quality dark chocolate will do)

1 cup heavy cream

Method

Heat the cream in a microwave-safe container (I use my Pyrex measuring cup) for 3 minutes, or until it is VERY hot and starting to simmer. Put your chocolate in a heat-safe bowl and pour the cream over the chocolate. Let it sit for about 2 minutes unmolested. After 2 minutes, whisk it together. Your ganache is finished. All you need to do now is let it come down to room temp (give it an hour or two) and you’ll be ready to fill and cover your cakes!

If you want a fluffier frosting/filling, you can whip it with a mixer after it has cooled down. If you want more of a glaze (or you want to do chocolate fondue) up the amount of cream.

See? Easy. And so yummy. I suddenly feel like maybe I need to make a batch… brb.

 

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