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Chocolate Ganache Icing Photo: Formula Z/S

Chocolate Ganache Icing

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

Martha Stewart Living, December/January 1993/1994 http://www.marthastewart.com/333208/chocolate-ganache-icing
3.346155
Rated
66.9231100(28)28
  • Yield Makes about 1 1/2 cups

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.

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