Bittersweet Chocolate Ganache

6 oz Bittersweet chocolate 1 c Whipping cream 1 tb Brandy + 1 ts Brandy 1 ts Vanilla

Chop or grate chocolate into fine crumbs. Heat cream until small bubbles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. The mixture will be quite liquid. Let it cool. Beat in brandy and vanilla. This frosting takes several hours at room temperature to achieve spreading consistency. To speed the process, refrigerate. Stir occasionally to assure even chilling. Use as a frosting. NOTE: This should be made with a blender. Can be done by hand but is a harder job.


Contributed by: Edit

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