How to Make Chocolate Ganache

This is the classic topping for a Yule log. But you can use it as a chocolate frosting or glaze for just about any cake. Makes about 1 1/2 cups.

Difficulty: Easy

Instructions

Things You'll Need:

• saucepans
• 1 tbsp. of your favorite liqueurs (optional)
• 3/4 c. heavy creams
• 8 oz. finely chopped semisweet chocolate squares or bittersweet chocolate squares
• Saucepans
• Saucepans
• 1 tbsp. of your favorite liqueurs (optional)
• 3/4 c. heavy creams
• 8 oz. finely chopped semisweet chocolate squares or bittersweet chocolate squares

1. Bring cream to a boil in a small saucepan.

2. Remove from heat and add chocolate.

3. Stir the chocolate until melted. Cover and let stand 10 minutes.

4. Stir chocolate mixture gently with a whisk until completely smooth. If desired, stir in liqueur.

5. Let chocolate mixture stand at room temperature, stirring occasionally, until it is 85 to 95 degrees F. This will make a pourable glaze. For frosting, let ganache stand longer, until it is spreadable with a knife.

Tips & Warnings

• If ganache gets too thick, set the pan in a larger pan of hot water and stir until it is soft enough to spread.
• The ganache will keep for three days at room temperature, or up to one week in the refrigerator. You can freeze it for up to three months. Soften or melt before using.

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