Monday, May 16, 2011

Chocolate Chambord Ganache

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

  1. Place chocolate in a large heat safe bowl and set aside.
  2. 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.
  3. Immediately pour hot cream over chocolate and let it sit for about 4-5 minutes.
  4. 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.
  5. Let the chocolate mixture cool for about 15 min before stirring in the Chambord.
  6. 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

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