Chocolate ganache provides a professional finish to the top of cakes or cupcakes. It leaves a glossy (almost wet) look and does not set up completely hard like a glaze — it will just soft set.
- 1 pound of dark chocolate, chopped (or use morsels)
- 1 cup of heavy cream
- Optional: 1 tsp. instant coffee or instant espresso powder
Ingredients are proportional – so if you only need a small amount of ganache, use 1/4 cup of cream to a 1/4 pound of chocolate.
Chocolate – use dark chocolate or semi-sweet chips. Milk chocolate does not work as well, but you can use milk chocolate if you prefer it.
Preparation – bring a medium saucepan 1/4 full of water to a simmer. Put a glass bowl, just larger than the saucepan, on top of the saucepan; it should not touch the water. Add the cream to the bowl, followed by the chocolate and coffee powder. Stir occasionally in the double-boiler until the chocolate is just melted. Do not over heat the chocolate.
Remove the bowl from the heat, and allow it to cool on the counter for a few minutes before ladling over your cake.