The most amazing cake frosting is also the easiest. There are two methods for making ganache. I prefer the second one, even if it does take a bit more effort, as it gives a glossier result.
RECIPE 1:
- 255g dark chocolate (at least 53% cocoa liqueur)
- 1 cup cream
RECIPE 2:
- Method 1: Melt the chocolate in a double boiler; add the chilled cream and stir until smooth. Don’t give up! The mixture will take a minute or two to come together into a smooth pourable/spreadable frosting. Use it almost straight away, as it will set pretty quickly.
- Method 2: Chop chop chop the chocolate as finely as you can – or shave it using a grater. Place in a mixing bowl. Bring the cream to a boil and pour over the chocolate then stir until smooth. You’re done!
Tags: chocolate
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