Tuesday, February 7, 2017

Chocolate Frosting/Chocolate Ganache


Chocolate Frosting/ganache:
1 12 ounce bag of chocolate chips
½ cup milk


  1. Find a medium sized pan and fill up about half way with water
  2. Let the water come to a simmer/low boil
  3. Put a glass bowl on top of the pan with the water
  4. Put the chocolate chips and milk in the glass bowl and cook until melted
  5. Keep stirring to make sure it does not burn
  6. As soon as everything is melted and blended together, take it off of the heat


  1. Let it come to room temperature, about 10 minutes or so
  2. When it is cooled down, put the chocolate in a mixer and whip it on a medium to high speed until it gets to a spreadable, frosting consistency, around 15 minutes.

Tip: Make sure that the water doesn’t touch the bottom of the glass bowl, just the steam does. If the water touches the bottom of the bowl, it will cause the chocolate to seize and burn.

Keep stirring the ganache on the heat and off of the heat because the more you stir it, the shinier it becomes.

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