Ganache Frosting
Posted October 18, 2006 – 2:16 pm in: Baking, Cakes, Dessert
Ingredients:
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 1/4 cup whipping cream
- 3 tablespoons butter, softened
Directions:
- Melt the chocolate and whipping cream together in the top of a double boiler over warm water or in a microwave oven on low power for 30-second bursts. Stir often with a rubber spatula to ensure even melting.
- When the mixture is smooth, remove the top pan of the double boiler and wipe the bottom and sides very dry.
- Transfer the mixture to another bowl, cover tightly with plastic wrap, and chill until thick, but not stiff, about 1 hour.
- Using a mixer, beat the butter in a mixing bowl until fluffy, about a minute.
- With the mixer on low speed add the chocolate and cream mixture in two stages. Blend for no longer than 1 minute or the chocolate may curdle.
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