"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate Ganache Frosting Recipe

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This recipe for Chocolate Ganache Frosting, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Joy (Dougan) Fiala
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy (whipping) cream
12 oz. Ghiradelli dark chocolate chips
1 T. liqueur ( Grand Marnier; framboise, or chocolate liqueur)

Directions:
Directions:
Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring.
Place chocolate in a large mixing bowl. Remove the saucepan from the heat and pour hot cream over the chocolate chips. Stir (from the middle) very slowly until chocolate is melted. Gently stir in the liqueur, if desired.

To use ganache as a glaze let stand at room temperature for 10 minutes before spooning or pouring over cake.
Ganache will thicken as it stands at room temperature; frosting and fillings will take about 4 hours or chill it until it thickens and is spreadable. Allow to set up before serving. May be refrigerated to speed up the process.

 

 

 

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