| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 7 1/2 | oz | Semisweet chocolate; finely chopped |
| 3/4 | c | Whipping cream |
INSTRUCTIONS
The best chocolate glaze is ganache. It is a mixture of heavy cream and chocolate. It is then poured over the cake. I usually just make it and don't measure anything. I did look this up in Faye Levy's book Chocolate Sensations for you, though: Put chocolate in heat-proof bowl. Bring cream just to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with a whisk until chocolate is completely melted and mixture is smooth. My notes: Stir the ganache gently while mixing in the chocolate. For a nice glaze, you dont want to incorporate air bubbles. You are simply letting the chocolate melt and combining the two ingredients, not whipping up a frosting. Also, I place my cake on a cooling rack which is placed on a clean cookie sheet. That way you can go nuts with the glaze and not worry about making a mess--or wasting ganache. When you are done glazing, lift the cooling rack and cake up and scrape up the ganache on the cookie sheet for a later use. It freezes well, too! Try adding a little liqueur (did I spell that right?) to the ganache for a nice change. This really is a wonderful and easy...and fattening glaze.
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