INGREDIENTS

INSTRUCTIONS

From: Jennifer Marie Brooks <jenmar@leland.Stanford.edu>
Date: Tue, 11 Oct 1994 23:18:05 -0400 (EDT)
This is in response to the request for a soft fudge-type icing suitable for
a cheesecake glaze.  A really easy and delicious topping would be a
chocolate ganache, which, when chilled, is quite firm. There are many
variants to the basic ingredients of heavy cream and chocolate. Here is one
I like:
Bring the cream, butter and sugar to a boil over medium high heat.  Add the
chocolate, remove from heat, and let stand for a few minutes.  Stir until
all chocolate is melted and mixture is smooth (Depending on the quality and
size of the chocolate pieces, you may have to return the mixture to a low
heat to aid melting). Pour over cake and allow to set at room temperature
or in the refrigerator. Store in refrigerator.
NOTE: It is also possible to substitute evaporated milk for the cream, if
you want to reduce fat.  I have done this, and it turns out quite well;
just not as rich. BTW, this is also great on flourless chocolate cake!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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