Chocolate Ganache Icing
Over a year ago
3,269 views
Ingredients
- 350g Dark chocolate
- 300ml Double cream
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Heat double cream til just nearly boiling.
Add the chocolate, grated (or i put it in food processor)and mix till it all comes together and is smooth and glossy.
Leave for a while to cool down until it thickens and is able to be spread over a cake or leave for bit longer until it is able to be piped on to a fairy cake for example.
Chef's Tips
Try using different flavours and types of chocolate...i've tried Terry's Chocolate orange (the dark one) and it is really good.
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