Ganache is a smooth, shiny chocolate icing made from cream and chocolate. You can use ganache as an icing for cakes, cupcakes and cookie treats. Chocolate ganache requires careful preparation for the right consistency in the final product. Coat homemade truffles with ganache for a rich chocolate sheen. Elegant desserts are not out of reach when you top them with ganache.
Instructions
By Hand
1. Place the chopped dark chocolate into the glass bowl.
2. Heat the cream until it starts to boil.
3. Pour the cream over the chocolate and let it rest for one to two minutes for the chocolate to soften and melt.
4. Stir the cream and chocolate mixture gently with a spatula until it is smooth. Add the butter at the last minute and stir it in to add the shine to the final product.
With Food Processor
5. Place the chopped chocolate into the food processor.
6. Pour cream into a pot, and heat it until it just barely starts to boil. Pour the cream over the chocolate.
7. Wait one to two minutes while the cream heats the chocolate. Pulse the food processor three to four times to blend the mixture. Scrape the sides with a spatula, add the butter, and pulse it three to four more times, until smooth.
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