Wednesday, June 18, 2008

Ganache frosting

Ganache, which is a wondrous combination of chocolate and heavy cream is said to have originated in Switzerland, where it is used as base for chocolate truffles. Because of its glossy effect and its creamy taste it is my favorite of all chocolate frostings. The proportion of chocolate to cream can vary widely. When using a higher proportion of cream, a bitter chocolate is recommended since the cream has its natural sugar already.

How to make ganache frosting and filling?

To make 4 cups just enough to fill and frost two 9 inch by 1.5 inch layers, you need 227 grams of bittersweet chocolate.( You may use 50% bittersweet chocolate and 50% semi sweet chocolate.) Add 464 grams of heavy cream (about 2 liquid cups) and 1/2 teaspoon of vanilla extract.

Break the chocolate into smaller pieces (less than a square inch).Using a double broiler or a microwave oven on high power, melt the chocolate pieces with 2/3 cup of the cream. (NOTE: stir every 10 seconds if a microwave is used)
Remove from heat before all the chocolate is melted and finish melting by constantly stirring. Set aside until cool.

Beat the remaining cream in a chilled bowl and beater until traces of beater marks just begin to show distinctly.

Add the chocolate mixture and beat just until soft peaks form when the beater is raised.

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