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Chocolate Ganache Icing

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    This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
    Martha Stewart Living, December/January 1993/1994
    • Yield Makes about 1 1/2 cups
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    Ingredients

    • 9 ounces bittersweet or semisweet chocolate, finely chopped
    • 1 1/2 cups heavy cream

    Directions

    1. Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

    Recipe Reviews

    • amazgrac
      28 Feb, 2009

      I don't think I did anything wrong, but this came out really, really thin. I had to add more chocolate. I think next time I will only use 1/2 cup of cream instead of 1-1/2 cups.

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