Saturday, August 13, 2011

Chocolate Ganache

It's Elspeth's birthday coming up and she has requested a chocolate cake. I can't remember now what I made for her third birthday (terrible mother that I am), but I know I made chocolate zucchini bread in a Bundt pan for her 2nd birthday. For her 4th birthday, I'm going to do it in a 9x13 pan and add some chocolate frosting, at her request.

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.

INGREDIENTS
3/4 c heavy cream
1 c semisweet chocolate chips
1 TBSP liqueur (optional--might be good for texture, but I never use it)

DIRECTIONS
  1. Bring the cream to a boil in a saucepan big enough to add the chocolate
  2. Take the pan off the heat and stir in the chocolate chips, stirring until the chocolate is nearly all melted
  3. Cover mixture and let sit for 10 minutes
  4. Stir the mixture until very smooth
  5. Stir in liqueur if using
  6. 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
Keeps in the fridge for up to a week or can be frozen. Makes about 1 1/2 cups.

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