Cake Recipes
Dark Chocolate Ganache Filling, Frosting and Sauce
Yield: 2 3/4 to 3 cups
Ingredients
- 4 (3 ounce) bars bittersweet chocolate
- 1 2/3 cups heavy cream
- 1/4 cup unsalted butter, softened (optional)
- 2 tablespoons Cognac (optional)
Instructions
- Break chocolate into pieces and process in food processor until very fine.
- Heat cream to the boiling point and, with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
- Transfer to a bowl and cool completely.
- Gently stir in butter and/or Cognac.
- Allow to cool for several hours until of frosting consistency.
- If using butter, whisk for a few seconds to aerate. The color will lighten.
- To use Ganache as sauce, reheat until pourable if made ahead, using a double boiler or a microwave on low power, stirring every 15 seconds.