- Cooking Time:
- Preparation Time:
- 2/3 cup heavy cream
- 10 oz semisweet or bittersweet chocolate, finely chopped.
- Place cream in a medium-large saucepan and bring to a boil over medium heat.
- Remove from the heat and immediately sprinkle chocolate into cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over very low heat, stirring often, until melted, taking care not to burn the chocolate.
- The ganache is ready to use. You may dip the tops of cupcakes upside down into the ganache, gently swirling them around, before flipping upright. Or you may apply liquid ganache with a spoon directly onto the tops of cupcakes. Alternatively, you may allow the ganache to firm up overnight at room temperature or until it is a spreadable consistency (Between mayonnaise and peanut butter). At this point you may apply it with an icing spatula or place in a pastry bag with decorating tip of choice. If it becomes too firm, or if you would like to return it to a liquid state, simply place over a warm burner or microwave briefly.
NotesThis ganache is the darkest, richest, most chocolatey icing in the book. If you use it right away, while it is liquid, you can coat the tops of cupcakes with it for a smooth, shiny, glazed appearance. If you let it lest overnight at a cool room temperature (or refrigerate it briefly), you can place it in a pastry bag fitted with a decorating tip and pipe rosettes, big swirls, or small bead shapes, or even use it for writing or other decorative details. The ganache will keep for 1 week refrigerated in an air tight container or for 1 month frozen in an airtight container.