There are only two basic ingredients, but the art of ganache is not for the faint of heart.
Essentially, cream is heated and poured over chocolate, add in a few other flavors to infuse other layers of "goodness" and it seems pretty easy.
However, striking the right balance for the intended use; a truffle base, spread or a silky glaze is where 'amateur ganachers' can be exposed!
Courtesy of Cheryl Arme, CC's Sweet Sensations:
For the ganache you will need 3 cups chocolate ( I use chocolate chips) and 2 cups heavy cream.
You can also add 1 teaspoon of your favorite flavoring.
Will last approximately 3 weeks in the fridge.
This would be enough to cover an 8" and 10" cake. (Also great for dipping strawberries!)
Pour the heavy cream over the chocolate in a microwavable bowl (add flavoring also if you are using one).
Microwave 5 min at half power and stir.
Continue at 2 min intervals at half power until the chocolate is completely melted.
Once your ganache is completely mixed with no lumps, let sit for 2 min.
The hotter the ganache, the faster it flows down your cake.
So you need it to cool just a bit before pouring.
Start with a cold buttercreamed cake.
Pour about 1 cup of ganache on the center of your cake.
Then begin moving the ganache to the edge of your cake with a knife, helping it to run over the sides.
That's all there is to it!
You can even completely cover your cake with the ganache by just adding more on the top! (set it on a rack to catch all the excess ganache.) to see some of our new cake creations as well as our website!
CC's Sweet Sensations bakery is located at 4215 West Bell Road in Phoenix and on Facebook at CC's Sweet Sensations
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