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
Photography: Formula Z/S
Source: Martha Stewart Living, December/January 1993/1994
- 9 ounces bittersweet or semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream
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.