Ganache

Preparation 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted. 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm. Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate. Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator. Yield: 3 1/2 cups (800 g) Epicurious Editors' Note:This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate. Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett

Preparation 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted. 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm. Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate. Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator. Yield: 3 1/2 cups (800 g) Epicurious Editors' Note:This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate. Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett