Tuesday, April 14, 2015

Chocolate Ganache

  1. Semi sweet chocolate chips - 3 cups, 18oz
  2. Thickened cream - 300gms

  1. Heat cream till it starts to bubble from the sides of the pan
  2. Pour hot cream over chocolate chips and keep it closed for 5 minutes
  3. Gently stir the chocolate chips in cream till it is smooth and shiny
  4. Keep it in room temperature overnight so that it is thick enough to be applied as frosting on the cake.

Chocolate Ganache can be stored in fridge for future use.
Let it reach till room temperature before using it

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