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Chocolate Ganache Icing

This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.

  • Yield: Makes about 1 1/2 cups
Chocolate Ganache Icing

Photography: Formula Z/S

Source: Martha Stewart Living, December/January 1993/1994

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.

Reviews (5)

  • BitsyBet 20 Apr, 2014

    I made the recipe according to the directions and it came out perfect. I needed a pourable ganache for covering Easter egg cakes, and this was exactly the right consistency. I used a gravy ladle to pour the ganache over the egg cakes. It made a nice shiny coating on the cakes. I put them in the refrigerator overnight and decorated the next day. It tastes wonderful with yellow cake.

  • Rebecca A 5 Jan, 2014

    I made this icing and it didn't thicken up. It tasted wonderful though.

  • Genta 25 Dec, 2012

    Sorry you must have done something wrong or maybe your heavy cream wasn't good cuz mine came out too thick I had to add more cream. I used semi sweet chocalate chips and it came out so good

  • Genta 25 Dec, 2012

    Sorry you must have done something wrong or maybe your heavy cream wasn't good cuz mine came out too thick I had to add more cream. I used semi sweet chocalate chips and it came out so good

  • 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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