Ingredients
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6
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1/2
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1
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Directions
Jeni’s Chocolate Ganache,I named this for my sister-in-law, Jeni, after our misadventures making ganache. The recipe actually comes from the Pillsbury Cookbook. It’s the easiest recipe ever, and is delicious, too! I always put it on my birthday cake. Cook time is chill time.,I also heated the cream and butter in the microwave, then added the chocolate. used half and half because its what I had and Ghiradelli semi sweet baking chocolate. It didn’t get as thick as it would have had used heavy cream but it was yummy that way. used it to pour over the Cake Mix Chocolate Mayonnaise Cake from this website. 5 of us ate almost the whole cake in one sitting.,If you are using good chocolate (like Lindt or Girrhardelli), a cup is about 150g (1 bar and half) of chocolate.
If you are doing what some reviewers suggest, warming the cream and butter and then pouring on the chocolate (best way to avoid over cooking), make sure the chocolate is chopped very finely.
If you are using chocolate with more than 70% cacao, you’ll need to add sugar. Learn from my mistake and use real sugar, not icing sugar which has corn starch in it and it turns your ganache in a nice (very tasty) gew but not icing!
The quality of your chocolate will make a huge difference. Go for the real thing, not Baker or No Name…
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Steps
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1
Done
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In a Small Saucepan, Over Low Heat, Combine Chocolate and Cream. |
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2
Done
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Mix and Melt Together, Until Chocolate Is Completely Melted, and Mixture Is Smooth and Creamy. |
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3
Done
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Remove Saucepan from Heat and Stir in Butter. |
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4
Done
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Refrigerate 1-1/2 Hours, or Until Cold, Stirring Every Now and Then. |
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5
Done
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With Wooden Spoon or Mixer, Beat Mixture Until Thick and Creamy, and of Desired Spreading Consistency. |
