Add chopped chocolate to a CLEAN, DRY stainless
steel bowl.
Add cream to a pot and heat to boiling point.
Immediately add hot cream to chocolate; stir very well until totally melted. Add
in butter, 1 teaspoon at a time and stir. Keep adding until a smooth texture is
attained.
Cool slightly at room temperature, pour over
desired cake as a glaze until totally covered. Cool and repeat if necessary. Or:
when mixture is cold and thickened, beat with an electric mixer to soft peaks,
then beat the last few strokes by hand with a whisk until thick and firm. (Be
careful not to over-whisk, or mixture will become grainy.)
**For flavored ganache, deduct 1 ounce of cream
and add 1 1/2 ounces of rum or liqueur. Or, add in 1/4-teaspoon vanilla
extract--or other flavoring. In addition, I like to use 1/8 teaspoon flavored
citrus oils, such as orange
http://www.baking911.com/pantry_citrus.htm Scroll down to "Citrus or
Candymaking Oils".
EASY
WHITE GANACHE
1-1/2 cups heavy cream
8 ounces white chocolate chips
In a saucepan combine 1 1/2 cups of the cream and the mint and
bring to a boil. Remove from the heat. Place white chocolate chips in a large
bowl and pour hot cream into the bowl containing the white chocolate. Let sit
for 1 minute, then whisk until smooth. Transfer to the refrigerator to cool,
stirring occasionally.
When mixture is cold and thickened, beat with an electric
mixer to soft peaks, then beat the last few strokes by hand with a whisk until
thick and firm. (Be careful not to over-whisk, or mixture will become grainy.)
Storage of
ganache
