Chocolate Ganache Icing
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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
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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.
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
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
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.