Page 442 - Cupcakes

BASIC CHOCOLATE GANACHE

• • • • •

The complex flavor and rich, creamy texture of chocolate ganache make many
people think that it is difficult to make. But it is absolutely the easiest frosting
there is, with just two ingredients—semisweet chocolate and heavy cream—and
possibly an additional flavoring, but fine on its own. What I have learned about
making ganache is this: It is best prepared in a stainless steel bowl; semisweet
chocolate chips work perfectly; you need to make sure the cream heats long
enough to be really hot; you must continue to stir until all the chocolate has
melted; and it helps if you allow time for the ganache to rest, uncovered, on the
kitchen counter for about an hour before using. It will thicken up a bit to a
spreadable consistency. For a stiffer ganache, cover the bowl with plastic wrap
and chill it for an hour or two to use, say, for filling Inside-Out Peanut Butter
Cupcakes (page 50, and see “the Cupcake Doctor says”). It also fills Warm
Chocolate Cupcakes with Molten Centers (page 29).

MAKES 2 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE)
PREPARATION TIME: 5 MINUTES