Tuesday, March 6, 2012

Chocolate Ganache

This recipe is pretty simple and makes a great filling for cupcakes/cakes or as a glaze on your favourite desserts! I found the original on All Recipes, however the original called for bittersweet chocolate and I opted to use semi-sweet instead, and chose not to add the suggested rum.

1 cup heavy cream
9 oz semi-sweet bakers chocolate, finely chopped (if you're using chocolate bakers squares this is 9 squares)

In a saucepan over medium heat, warm cream until just boiling - do not over boil. Remove cream from heat and pour over finely chopped chocolate in a separate bowl. Whisk the cream and chocolate together until all of the chocolate has melted into the cream. Allow to cool slightly for use as a glaze, or cool completely and then beat for use as filling.

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