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Chocolate Ganache

Making Ganache is one of the quickest ways to cover, flavor and fill cakes and other pastries. In these pictures I've used ganache two ways. I filled butter cookies, frosted the cake and piped chocolate on the cupcakes. Really that's two, but another would be to use as a crumb coating or filling between layers.  Today's post is about Dark Chocolate Ganache next time I'll post about White Chocolate Ganache.











Ganache pouring & whipped
(Covers 9 in)
12 oz. Semi-sweet chocolate
1 3/4 c. Heavy cream (about two cups...don't want it too drippy..so I stopped short of 2c.)

1.Heat the heavy cream just to a boil, don't let it boil.
2.Then pour over the chocolate. Let the chocolate sit for a few min. Then whisk until the mixture is combined. Set aside while the cake cools.
3.Seperate the ganache about 1 c. Or more for the filling and crumb coating. Whip with the hand mixer until thick and creamy, like chocolate frosting.


Soon I'll post my White Chocolate Ganache 

 3 ways to…

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