Chocolate Ganache
INGREDIENTS
- 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)