I have never made a frosting this easy and that tastes this good. If you like chocolate you will like this recipe, and if you like booze you will love this recipe. I have always been afraid of making a ganache icing out of fear that it would just be a runny mess when the time comes to frost the cake or cupcakes. That is not the case. After a few hours of setting up this frosting is as smooth and thick as any traditional frosting and honestly a lot easier to make. I used it on a traditional chocolate cupcake for my friend Jills birthday party but this would be equally good on a classic yellow or white cake. Enjoy!
- 18 ounces of good quality semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 4 tablespoons of Chambord
- Place chocolate in a large heat safe bowl and set aside.
- In a medium saucepan, heat cream over medium heat until it just begins to boil. I don't recommend walking away from the stove during this process. Boiled cream can be a mess.
- Immediately pour hot cream over chocolate and let it sit for about 4-5 minutes.
- Begin to stir the cream with a wooden spoon or whisk starting in the center of the bowl and working your way out. As you stir, you will see the cream and chocolate come together.
- Let the chocolate mixture cool for about 15 min before stirring in the Chambord.
- Allow the ganache to cool completely and set up. On the counter it takes about 2 hours, or you can put it in the fridge for a little bit to speed up the process but watch it to make sure it doesn't get too hard.
original recipe from Bakers Royale