18 oz semisweet chocolate chips
1 1/2 cup heavy cream
2 tablespoon butter; cut-up
1 teaspoon vanilla extract
In a 2-qt glass measure, combine chocolate chips and heavy cream. Heat in a microwave oven on high 3 mins, or until melted and smooth when stirred. Stir in butter and vanilla.
2. Cover and refrigerate 1 to 1 1/2 hours, or until ganache holds its shape and is thick enough to spread on cake.
NOTE: You may substitute 3 cups of chopped semisweet or bittersweet chocolate for the chips.
NOTES : This is an ideal frosting and filling for a large variety of cakes. And it's a breeze to prepare with a little help from the microwave.
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