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LOCATION: Recipes >> Cakes Icing >> Ganache 01

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SIMPLE CHOCOLATE GANACHE

12 oz bittersweet chocolate, coarsely chopped
or 12-oz bag Ghiardelli double chocolate chips
1 cup heavy cream
1/2 tablespoon ground expresso (optional)
1 tablespoon liqueur (optional)

Pour chocolate (chunks or chips) into a large metal bowl. Add
expresso and liquor and stir to mix evenly. Heat the heavy cream
to boiling on the stove or in a microwave and pour it over the
chips. Stir the mixture until it is uniform. As the hot cream
melts the chocolate the mixture looks horrible at first; keep
stirring. Eventually it will blend into a smooth, dark liquid.

Cover loosely with plastic wrap and let it sit at room temperature
for up to a few hours, stirring occasionally, until it thickens to
a spreadable consistency. If necessary, the ganache can be cooled
in the refrigerator, but it must be checked and stirred frequently
so that it thickens evenly (otherwise it will be too thick at the
edges and too thin in the center of the ganache). If it thickens
too much it can be softened by beating over hot water.

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