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Ganache – Chocolate Cream Filling Or Frosting

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CATEGORY CUISINE TAG YIELD
Dairy French Desserts, Fillings & 1 Servings

INGREDIENTS

8 oz Sweet chocolate, or 6 sweet
+ 2 unsweet
1 c Heavy whipping cream
2 t Pure vanilla extract
2 T Rum, optional up to 3
Confectioner's sugar

INSTRUCTIONS

This extremely easy and versatile chocolate filling was not around
when I was doing my classic French training in the early 50's. Now I
often wonder why not, who introduced it, et Special Equipment
Suggested: A moderately heavy stainless saucepan; a large stainless
mixing bowl set in a larger bowl of ice cubes and water; a large
balloon whip or hand-held el Melting the Chocolate. Break up the
chocolate, turn it into the saucepan, add the cream, and stir over
moderate heat until the chocolate has melted and the cream is almost
at the Chilling. Turn the chocolate into the mixing bowl, set it in
the bowl of ice, and whisk several minutes until it has firmed to
spreading consistency. Sieve in confectioners sugar Ahead-of-time
Note. May be made ahead, but do not bother to beat it over ice;  reheat
to decongeal before using and then beat over ice if necessary.
Variations  Chocolate Ganache Truffles: Make the ganache mixture quite
stiff,  adding a little less cream or a little more chocolate. When
well  chilled, roll into rough balls, roll in cocoa po Ganache
Chocolate  Mousse or Ice Cream: Use double the amount of cream in the
master  recipe, to make a mass that holds itself softly in a spoon when
chilled over ice. Pack into a s  Recipe by: Julia Child: The Way To
Cook  Posted to recipelu-digest Volume 01 Number 620 by "Valerie
Whittle"  <catspaw@inetnow.net> on Jan 28, 1998

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