Guideline for making ganache
INGREDIENTS NEEDED LIST:
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 c. heavy whipping cream
2 T unsalted Sweet Butter
1 T flavoring if you like
Place the chopped chocolate in a medium sized stainless steel bowl.
Heat the cream and butter in a medium sized saucepan over medium heat, Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
END OF RECIPE
Glaze: use 1 part cream to 3 parts chocolate.
TRUFFLE FILLING: 1 part cream - 2 parts choc.
LIGHT FILLING: 1 part cream - 1 part chocolate.
FROSTING A CAKE- barely warm liquid gouache can be poured over a cake or torte for a smooth and shiny glaze.
FILLING-FROSTING THE SAME IS COOLED TO ROOM TEMP-If cooled to room temperature it becomes a spreadable filling and frosting.
FILLINGS FOR TRUFFLES-Cooled ganache can be whipped for fillings and frosting or formed into truffles.
The amount of chocolate to cream varies on its use, but basically it is equal weights of chocolate and cream.
Dark, milk, or white chocolate can be used to make ganache, Flavorings can be added liqueurs extracts, Butter, oil, or corn syrup can also be added.