GANACHE RECIPE | EPICURIOUS
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
Provided by EPICURIOUS.COM
Number Of Ingredients 2
Steps:
- 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
- 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
- Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
- Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
- Yield: 3 1/2 cups (800 g)
EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS ...
Provided by Sandra Lee
Categories beverage
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
- For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
- Serve with a dusting of cocoa powder.
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