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Chocolate Ganache by Eileen Talanian

November 24, 2008

Recipe by Eileen Talabian

Chocolate Ganache is the simplest concoction to use for chocolate frosting, and the tastiest, in Ms. Talanian’s opinion. According to the author, Eileen Talanian, you must make it with a top quality chocolate, because it’s the flavor of the chocolate that makes Chocolate Ganache so superb.

You heard the professional. Buy the good stuff!

1 cup heavy cream
8 ounces excellent quality dark chocolate, chopped into small bits

Scald the milk in a saucepan over medium heat, or microwave it in a large microwave-safe measuring cup on high for 3 minutes. Remove the pan or cup from the heat.

Add the chopped chocolate to the cream, and stir gently with a wire whisk until the mixture is completely smooth. The smaller the chocolate was chopped, the quicker this will be done.

Use the ganache warm to coat the tops of cupcakes or other desserts, or let it cool, whisking gently every 10 minutes or so, until it is of a spreadable consistency for frosting or piping onto cakes, cupcakes, or other desserts.

The shiny, deep, dark chocolate coating that you see on some fancy cupcakes in upscale bakeries is actually very easy to accomplish in a home kitchen.

Bake a batch of cupcakes without using cupcake liners: spray the cupcake wells generously with a non-stick spray and flour them, turning the pans upside down and tapping out any excess flour.

Bake the cupcakes as directed in the recipe, setting the pans on a wire rack to cool for 5 minutes after baking.

Then loosen the cupcakes gently with a kitchen knife or small spatula, and turn the pans over, so the cupcakes fall out. Set the cupcakes upright on the wire racks and cool them thoroughly before proceeding.

Make a batch of Chocolate Ganache, stirring until it is perfectly smooth. Set one large or two smaller wire cooling racks on a piece of wax paper or parchment. Brush any crumbs from the bottom and sides and place each of the completely cooled cupcakes upside-down on the wire racks, trimming a bit off them if necessary so the cupcakes sit flat.

Slowly pour the slightly warm ganache over a cupcake, using a small spatula to guide it so it completely covers the bottom (which is now the top) and sides of the cupcake. Allow any extra to drip onto the parchment so it can be reused. Repeat with all of the cupcakes, and let them sit, at room temperature, until the ganache is firm to the touch.

Then place them in an airtight container and keep them in a cool place until you serve them.

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