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Chocolate Ganache


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Why I Love This Recipe

If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping.


Ingredients You'll Need

8 oz heavy whipping cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz granulated sugar
12 oz chocolate


Directions

Break chocolate into 1/2 oz pieces and place in stainless steel bowl


Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag


Or use to ice your cake by pouring or spreading (allow to cool to room temp first)


Questions, Comments & Reviews


Good morning Tracy Have you ever added flavoring to the ganache to use it as a filling for molding chocolates? If so, about how much - I am thinking kahlua, chambord etc etc.

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