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Name: Chocolate Ganache
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: French
Ingredients: 1 cup Heavy cream (see note); 1 tablespoon Butter; 1 tablespoon Granulated sugar; 12 ounces Semi-sweet or bittersweet

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INGREDIENTS

1 cup Heavy cream (see note)
1 tablespoon Butter
1 tablespoon Granulated sugar
12 ounces Semi-sweet or bittersweet

INSTRUCTIONS

From: Jennifer Marie Brooks ~~ltjenmar~~at;leland.Stanford.edu> Date: Tue, 11 Oct 1994 23:18:05 -0400 (EDT) This is in response to the request for a soft fudge-type icing suitable for a cheesecake glaze. A really easy and delicious topping would be a chocolate ganache, which, when chilled, is quite firm. There are many variants to the basic ingredients of heavy cream and chocolate. Here is one I like: Bring the cream, butter and sugar to a boil over medium high heat. Add the chocolate, remove from heat, and let stand for a few minutes. Stir until all chocolate is melted and mixture is smooth (Depending on the quality and size of the chocolate pieces, you may have to return the mixture to a low heat to aid melting). Pour over cake and allow to set at room temperature or in the refrigerator. Store in refrigerator. NOTE: It is also possible to substitute evaporated milk for the cream, if you want to reduce fat. I have done this, and it turns out quite well; just not as rich. BTW, this is also great on flourless chocolate cake! REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Chocolate Ganache

1 cup Heavy cream (see note)
1 tablespoon Butter
1 tablespoon Granulated sugar
12 ounces Semi-sweet or bittersweet

From: Jennifer Marie Brooks ~~ltjenmar~~at;leland.Stanford.edu>    Date: Tue, 11 Oct 1994 23:18:05 -0400 (EDT)  This is in response to the request for a soft fudge-type icing suitable for  a cheesecake glaze.  A really easy and delicious topping would be a  chocolate ganache, which, when chilled, is quite firm. There are many  variants to the basic ingredients of heavy cream and chocolate. Here is one  I like:    Bring the cream, butter and sugar to a boil over medium high heat.  Add the  chocolate, remove from heat, and let stand for a few minutes.  Stir until  all chocolate is melted and mixture is smooth (Depending on the quality and  size of the chocolate pieces, you may have to return the mixture to a low  heat to aid melting). Pour over cake and allow to set at room temperature  or in the refrigerator. Store in refrigerator.    NOTE: It is also possible to substitute evaporated milk for the cream, if  you want to reduce fat.  I have done this, and it turns out quite well;  just not as rich. BTW, this is also great on flourless chocolate cake!    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 12 Servings

Calories: 12
Calories from Fat: 9 (75%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.5mg		1 %
Sodium 6.8mg		0 %
Potassium 0.3mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 0g		0 %
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.

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Calories per serving: 12

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