Chocolate Ganache
Ingredients:
1 lb chopped bittersweet chocolate, chopped
2 cups (16 oz) heavy cream (35% whipping cream or higher)
Instructions:
Place the chopped chocolate in the bowl of a food processor.
Heat cream in a small saucepan until simmering.
Remove from heat and pour over the chopped chocolate. Let stand for 3 minutes to melt the chocolate.
Pulse the food processor several times until the mixture is smooth.
***This is ready to use as a glaze (Sacher Torte or petit fours)
To use as icing, cool completely in the stainless steel bowl of your mixer at room temperature (this will take a few hours).
When cooled completely, whip using the whip attachment on high for approximately 2-3 minutes until thick and creamy.
1 lb chopped bittersweet chocolate, chopped
2 cups (16 oz) heavy cream (35% whipping cream or higher)
Instructions:
Place the chopped chocolate in the bowl of a food processor.
Heat cream in a small saucepan until simmering.
Remove from heat and pour over the chopped chocolate. Let stand for 3 minutes to melt the chocolate.
Pulse the food processor several times until the mixture is smooth.
***This is ready to use as a glaze (Sacher Torte or petit fours)
To use as icing, cool completely in the stainless steel bowl of your mixer at room temperature (this will take a few hours).
When cooled completely, whip using the whip attachment on high for approximately 2-3 minutes until thick and creamy.