Chocolate Ganache
A rich, pourable candy-like coating for cakes.

Recipe #1-

1 C. whipping cream

16 oz. pure dark chocolate, chopped

4 T. butter

1-2 T. liquor or 1/2 t. flavored oil

In a medium saucepan, heat cream until it simmers along the edge (scald stage). Remove from heat & add the chopped chocolate & butter. Stir until both are melted & the mixture is smooth and creamy. Add the liquor or flavored oil & stir till well blended. Pour the chocolate ganache slowly over the cake, allowing the excess to run down the sides to cover it completely & evenly.

Submitted by Sharon & Jack Freisinger- New Mexico newsletter

Recipe #2

1 C. whipping cream

1-1/2 C. (8 oz.) plain chocolate, chopped- or good chocolate chips

Flavoring if desired- such as rum, orange, almond, irish creme

Place the cream & chocolate in a saucepan & heat gently, stirring till the chocolate has melted. Stir in flavoring, if desired. Use warm for a cake covering, pouring slowly over cake & allowing to run down the sides. OR, to use as a cake filling, transfer to a mixing bowl & leave for at least one hour to cool. Whisk until smooth & fluffy.

Submitted by Lucinda Larson- WA

Return to recipes