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Epicurious

Dark Chocolate Ganache

Recipe information

  • Yield

    Makes enough to cover 12 to 14 cupcakes

Ingredients

2 3/4 cups mini semisweet chocolate chips
2 cups heavy cream
1 tsp unsalted butter

Preparation

  1. Step 1

    1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.

    Step 2

    2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.

    Step 3

    3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.

From Zombie Cupcakes: From the grave to the table with 16 cupcake corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC
TagsFrostingDessertChocolateGluten FreeNut FreeEasy5 Ingredients or Fewer30 Minutes or LessQuickCookbooks
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