Ganache glaze
Votes: 2
Time: 20 min.
Ganache is a versatile chocolate frosting suitable for glazing any cake, pastry, cupcake, or fruit. Once set, the ganache can also be used to make delicious candies by rolling rolled chocolate balls in cocoa, coconut, or crushed nuts. This recipe is incredibly easy to make, and you don't need to be a pastry chef to make it. Simply mix equal parts high-quality dark chocolate and hot heavy cream, let it cool, and begin to realize your confectionery fantasies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dark chocolate, finely chopped
- 450 ml (2 cups) heavy cream 33%
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Recipes with similar ingredients: dark chocolate, cream
Cooking the dish according to the recipe:
- Place the chopped chocolate in the bowl of a food processor.
- Pour the heavy cream into a 1-quart microwave-safe bowl and microwave on full power for 3–4 minutes, or until the cream begins to simmer. Do not let it boil.
- Pour the cream into the chocolate and let it sit for 2 minutes. Then, mix everything until smooth. This ganache can be used for icing. If you want a lighter icing, cool the ganache to room temperature, about 2 hours, transfer it to the bowl of a stand mixer, and beat on high speed for 2-3 minutes.
Exit: 3.5 tbsp.
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