My friend Valerie inspired another family favorite dessert, a type of parfait that layers chocolate cake with tart cherries, whipped cream, and chocolate ganache and accented with slivered almonds. I thought the ganache would be a great, easy frosting for my buttercream-hating daughter and should also work well for the rocket ship stencil I plan to attempt. (The rocket will be done in rainbow sprinkles). The zucchini cake already uses chocolate chips, so I can just use the rest of the package in the ganache.
Valerie really likes the Joy of Cooking (I'm more of a Fannie Farmer girl myself), so I use their recipe in her honor. It's also a good one. Valerie is the one that tipped me off that I could use chocolate chips for this. I like Trader Joe's semisweet ones.
3/4 c heavy cream
1 c semisweet chocolate chips
1 TBSP liqueur (optional--might be good for texture, but I never use it)
- Bring the cream to a boil in a saucepan big enough to add the chocolate
- Take the pan off the heat and stir in the chocolate chips, stirring until the chocolate is nearly all melted
- Cover mixture and let sit for 10 minutes
- Stir the mixture until very smooth
- Stir in liqueur if using
- If using for frosting, let sit until spreadable, then use as desired. This can also be used as a pouring glaze. If doing that, don't let it sit so long before using