Title: Chocolate Ganache
Categories: Chocolate Frosting
Yield: 1 Servings

12	oz	Semisweet Chocolate Chips*
8	oz	Heavy cream
2	ts	Flavoring or liqueur --
		(optional)

* Or cut blocks of semisweet chocolate into small pieces.

Place the chocolate in a large metal or glass bowl. Heat the cream in a saucepan just to the boiling point. Pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 to 10 minutes. Whisk the chocolate until dark and shiny, then cool to room temperature. To thicken, beat cooled icing with a hand mixer for a few minutes. It's best if used after 12 hours. Yield: 2 cups This recipe yields enough to fill and cover an 8-inch cake, 3 inches high.

Recipe By : CHEF COLETTE PETERS

From: Dan Klepach Date: 04-10-96 (22:53) Occ Bbs (33) Cooking

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