Chocolate ganache can be used for everything... glazing cakes, fillings, decorative topping, dipping, etc. Traditionally it is a mixture of two parts chocolate to one part cream, but liqueurs and extracts can be added for flavor.
Here's my version:
Chocolate Ganache-Frosting:
1/3 c. chocolate chips
2 Tbsp. butter
2 Tbsp. milk
1 Tbsp. honey
1 tsp. vanilla
1-2 c. powdered sugar
Combine chocolate, butter, milk, honey, and vanilla and melt over low heat until blended (I use the microwave to speed this step up... microwave 30 sec. stir and repeat until melted). Add powdered sugar until the consistency is a little more liquid than you'd like... the heat causes the consistency to remain a little looser than it would be at room temperature. Too much powdered sugar, add a little milk and butter make less stiff.
Keep refrigerated. Re-heat the topping to loosen the consistency if it stiffens after refrigeration.
*Tips/Hints/Suggestions:
Use to decorate cookies, cakes, pastries, ice cream and anything else that needs a little extra chocolate.
While the recipe says 1-2c. powdered sugar, try a little less (runnier) or a little more (stiffer) for a different consistency.
ENJOY!
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