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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

Photography: Formula Z/S

Source: Martha Stewart Living, December 2001


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


  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.

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