New This Month

Chocolate Ganache Icing

Use this recipe to make our Buche de Noel.

  • Yield: Makes approximately 1 cup of icing

Source: Martha Stewart Living, December/January 1993


  • 6 ounces bittersweet or semisweet chocolate
  • 1 cup heavy cream


  1. Chop chocolate into small pieces, and place in a medium bowl. Heat cream until bubbles begin to appear around the edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Refrigerate until cold but not solid, stirring occasionally.

Reviews Add a comment