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Ganache glaze is made of chocolate and cream, but other ingredients can be added for flavor or spreadability. It’s made by pouring heated cream over chopped chocolate and allowing it to cool. It’s a rich frosting that goes well with various desserts.
Ganache glaze is a rich glaze that contains two main ingredients, chocolate and cream. Some cooks may add other ingredients to their ganache glaze to alter the flavor or make it easier to spread. This type of frosting is typically made by pouring heated cream over chopped chocolate, stirring the mixture until combined, and then allowing it to cool until it reaches the desired consistency. Ganache icing can be used to icing various desserts.
Traditionally, the only ingredients of the ganache glaze are dark or semi-sweet chocolate and cream. For the best taste and texture, it’s generally recommended to use a high-quality chocolate. Some recipes recommend adding corn syrup to improve the uniformity and spreadability of this type of frosting. Various liqueurs, such as orange liqueur or espresso liqueur, can also be added to traditional frosting ingredients to boost its chocolate flavor with a subtle undertone of a second flavor.
To make ganache icing the traditional way, the cream is heated and then poured over the chocolate that has been cut into small pieces. Once the chocolate begins to melt, the cook stirs the mixture until smooth, then lets it cool, stirring it intermittently, until it reaches the desired thickness. Despite the fact that this glaze normally contains only two ingredients, beginning cooks may find it difficult to achieve a uniform texture when attempting to make it for the first time. To help produce an even glaze, some cooks place the chopped chocolate in the bowl of a stand mixer, add hot cream, and then pulse the mixture once the chocolate has begun to melt.
As a frosting, ganache frosting tends to have an extremely rich and decadent taste. The icing goes well with different desserts. It is often used for icing chocolate cakes and cupcakes, and can also be used as a candy filling or layered cakes. Using different ratios of chocolate for the cream changes the thickness of the glaze. When spread over a cake or other dessert, some very thin ganache icings tend to harden into a relatively stiff shell, while thicker ganache icings usually retain a thick, soft texture.
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