I will tell you how they come out! UPDATE: Ok, so i made this with milka triolade and it was oh so goooooooood! however, the texture was more like a mousse when i whipped it. also I imagine it wont taste like plastic tomorrow like other frostings that use butter thanks! 5 Dic: Im going to make this with cadburry three wishes chocolate that has dark, milk and white chocolate. this doesnt have that sugar after taste that other frostings have. DELICIOUS! I am never EVER making another chocolate frosting. Get your cameras ready for a Kodak moment! Stunning presentation, positively DECADENT flavor!!!Įasy, simple. As a decorative touch, I saved out about 1/4 cup of the original ganache (while liquid, before I whipped it to turn it into frosting) and later poured it over the frosted cake, letting it drizzle lazily over the sides, then placed a pile of chocolate shavings in the center. It will not crust, no matter how long you leave it out. This retains its shape as well as its appealing, mirror-like sheen. Additionally, doing this will "stretch" the amount so that you can easily fill, frost and decorate three 9" layers. whipped again until it's stiff enough to spread. To make it into a more "mainstream" type of frosting (though not cloyingly sweet) after whipping it, you can add a stick of softened butter, 1 tsp vanilla and 1 cup sifted powdered sugar. Be aware that made as written, it is "adult" type chocolate, meaning not very sweet, so to increase kid appeal you'd need to tinker with it, using part or all milk chocolate instead of bittersweet. I'm sure Lindt or Godiva would be wonderful, as well. Caillebaut (I get it at Whole Foods) is the best I've tried.
The taste quality of your finished product is completely dependent upon the type of chocolate you use. Don't go cheap on the choclate if you want a killer ganache!!įool-proof. Also, the better the quality of choclate, the better the ganache. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream.
Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips-1 cup worth-and threw them into my food processor to save time and energy from chopping.
Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Don't go cheap on the choclate if you want a killer ganache!! Read More