This ganache is the darkest, richest chocolate icing. The chocolate that you use will greatly affect the result in terms of flavor and texture. Given the balance of ingredient suggested in this recipe, don't use chocolate with a cocao mass content higher than 555. if it breaks, just whisk in some extra chilled cream or buzz it with an immersion blender and it should come together (but it would be better to use the recommended chocolates). You can easily halve this recipe.
1. Place cream in a large saucepan an bring to a boil over medium heat.
2. Remove from heat and immediately sprinkle the chocolate into the cream.
Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate.
Gently stir the ganache until smooth.
If the chocolate is not melting, place the pan over very low heat, stirring often, until melted, taking care not to burn the chocolate. Let coot at room temperature until spreadable.
The ganache is ready to use, You may hasten the chilling process by stirring the pan over an ice bath. if it becomes too firm, or if you would like to return it to a softer state, simply place over hot water or microwave briefly.
the ganache may be refrigerated for up to 1 week or frozen for up to 1 month in an airtight container.
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2245 | ||
Calories from Fat: 1513 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.1g | 224 % | |
Saturated Fat 101.5g | 507 % | |
Monounsaturated Fat 53g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 244.5mg | 75 % | |
Sodium 105.3mg | 4 % | |
Potassium 1375.6mg | 36 % | |
Total Carbohydrate 219.6g | 65 % | |
Dietary Fiber 20.1g | 80 % | |
Sugars, other 199.6g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2245
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