This dark chocolate ganache is enhanced with butter, making it richer and even creamier than a classic chocolate/cream ganache. Use it as the frosting for our Bûche de Noël, or anytime you want a smooth, spreadable ganache. The recipe maybe doubled or tripled.
Image: Dédé Wilson
- 12 ounces semisweet chocolate, finely chopped, such as Callebaut
- 2⁄3 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces
- Melt chocolate and cream in the top of a double boiler, whisking often until smooth. Remove from heat and gradually whisk in butter, piece by piece until absorbed and the ganache is smooth. Scrape into a bowl and cool at room temperature until thick enough to spread. This will take several hours or you can place over an ice bath, stirring often so that the edges do not chill too firm before the center. Ganache is now ready to spread and use as a frosting. You may refrigerate and store it for up to 1 week in an airtight container, but it will need to be softened before use. See Tips below.
- If the icing gets too cold over an ice bath, or has been refrigerated, you can microwave it in 10-second bursts until the correct texture is achieved.