Chocolate ganache - chocolate glacing
Chocolate ganache is one of those simple recipes that you keep using all the time when you first know it. As a coating on cakes, like chocolate glaze if it is to be extra good, to cover the layers in a layer cake to prevent liquids from dissolving them. It can even be used as a simple chocolate sauce for ice cream.
Ingredients
- 100 g (3½ oz) dark chocolate, 70%
- 3/4 dl (¼ cup) cream
- 25 g (1 oz) butter
Directions
Melt the butter, cream and chocolate over a water bath.
Mix well to a creamy consistency.
it will keep for 3 days at room temperature, 2 weeks in the refrigerator, 1/2 years in a freezer.