Sometimes, when you see a cake, decorated with chocolate ganache, you think it might be very difficult to make. But in reality it’s not that difficult.
I want to share a recipe with you, my friends, and maybe one day you can use it.
¾ cup 35% whipping cream
6 ounces (180 gram) bittersweet chocolate (I’m using chocolate chips, but only a good quality)
1 teaspoon pure vanilla extract
In a heavy saucepan combine together cream and chocolate and stir together over medium-low heat, until the chocolate melts and bubbles start appearing around the side.
Quickly whisk the mixture until smooth and add vanilla extract.
Pour the ganache into a heatproof glass container that can go in the freezer. Keep in the freezer just 10-15 min, until ganache thickens.
Remove from freezer and use immediately to ice the cake fast, while the ganache spreads easily.
Any leftovers you can keep in the refrigerator for several days, and use again later. In that case you need to put your container in a double bath, to melt the ganache.