How to Make How To Make Chocolate Ganache With Cocoa Powder And Without Cream

Chocolate Ganache

You can adjust the amounts of chocolate and cream to use it in various ways.

Recipe Summary Chocolate Ganache

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Ingredients | How To Make Chocolate Ganache With Cocoa Powder And Without Cream

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (Optional)

Directions

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Info | How To Make Chocolate Ganache With Cocoa Powder And Without Cream

prep: 10 mins cook: 10 mins total: 20 mins Servings: 16 Yield: 2 cups

TAG : Chocolate Ganache

World Cuisine Recipes, European, French,

Images of How To Make Chocolate Ganache With Cocoa Powder And Without Cream

How To Make Chocolate Ganache With Cocoa Powder And Without Cream : The primary difference between ganache and buttercream frosting is the ingredients.