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Chocolate Ganache Icing

Recipe photo courtesy of Formula Z/S

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

Source: Martha Stewart Living, December 2001
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  • vettecityman
    6 MAY, 2015
    For different uses, try this ratio guide. Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream. Chocolate truffles: 2:1, two parts chocolate to one part cream. Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream. Parts means ounce weight. I love this, it's so much better than traditional frostings. As one option, you may consider using a little confectioners sugar to stiffen it and aid in spreading on vertical surfaces, a little bit though!
    Reply
  • 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.
    Reply
  • Rebecca A
    5 JAN, 2014
    I made this icing and it didn't thicken up. It tasted wonderful though.
    Reply
  • genp71gmailco
    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
    Reply
  • genp71gmailco
    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
    Reply
  • 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.
    Reply

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