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<blockquote data-quote="moreluck" data-source="post: 441636" data-attributes="member: 1246">Michael&#039;s Chocolate Ganache &nbsp;The chocolate ganache is smooth creamy icing that has many uses. &nbsp;&nbsp;4 cups <ul>
<li data-xf-list-type="ul">1 lb semisweet chocolate</li>
<li data-xf-list-type="ul">1 pint heavy whipping cream</li>
</ul>
<ol>
<li data-xf-list-type="ol">Grate the chocolate using a cheese grater. This works better than chopping it into small pieces. The large hole on the cheese grater is fine. The goal is to get the choclate into small uniform pieces that will melt easily. Place the grated chocolate into a medium sized bowl, at least a 2- quart size.</li>
<li data-xf-list-type="ol">Bring the heavy cream to a boil, over medium heat, while sirring often. Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.</li>
<li data-xf-list-type="ol">Once the cream has boiled, pour it slowlly over the grated chocolate. Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts. You want to stir slowly so you do not get air bubbles in the chocolate.</li>
<li data-xf-list-type="ol">Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.</li>
<li data-xf-list-type="ol">If you are using it as a chocolate pour, you may want to wait only 15 minutes. Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.</li>
<li data-xf-list-type="ol">At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire. I have used it for cakes, pastries, and dipping fresh strawberries.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 441636, member: 1246"] [B]Michael's Chocolate Ganache [/B] The chocolate ganache is smooth creamy icing that has many uses. 4 cups [LIST] [*]1 lb semisweet chocolate [*]1 pint heavy whipping cream [/LIST][LIST=1] [*]Grate the chocolate using a cheese grater. This works better than chopping it into small pieces. The large hole on the cheese grater is fine. The goal is to get the choclate into small uniform pieces that will melt easily. Place the grated chocolate into a medium sized bowl, at least a 2- quart size. [*]Bring the heavy cream to a boil, over medium heat, while sirring often. Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding. [*]Once the cream has boiled, pour it slowlly over the grated chocolate. Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts. You want to stir slowly so you do not get air bubbles in the chocolate. [*]Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes. [*]If you are using it as a chocolate pour, you may want to wait only 15 minutes. Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula. [*]At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire. I have used it for cakes, pastries, and dipping fresh strawberries. [/LIST] [/QUOTE]

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