Chocolate Cream Icing (Ganache) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 16 |
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I do use this recipe alongside my poundcake, but you can you use this for any cakes, especially if they require layering. I am able to use a type of cream that is called Parave, which means that it is dairy-free (not to mention meat free). This way I can enjoy the cake with its icing at the end of any meal. Source: Montreal Gazette. Ingredients:
2 cups whipping cream |
15 ounces bittersweet chocolate, broken into bits |
Directions:
1. Heat the cream in a medium saucepan over medium high heat to just below a simmer or until it steams and tiny bubbles begin to form around the edges.
2. Remove from heat and add the chocolate piece by piece, stirring as it melts, until blended.
3. Let the mixture cool until it is the consistency of a thick but easily spreadable frosting. This should take only a few minutes.
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