According to Joy of Cooking, a ganache is a sleek, rich coating on a European torte, or the center of a rich chocolate truffle. I have adapted the old standard from this amazing cookbook, which is the most dog-eared in my collection. I like this recipe best with Triple Chocolate Cupcakes (page 33) or Almond Fudge Cupcakes (page 38).
Sweetness: Medium
Recipe information
Yield
makes 3/4 cup
Ingredients
Preparation
Step 1
In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.
Step 2
Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 10 to 30 minutes, depending on the temperature of your refrigerator.
Step 3
If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.
Step 4
Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.
