Chocolate Ganache Glaze
Use this recipe when making our Glazed Chocolate Diamond Cakes.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Weddings, Winter 2012
- 24 ounces semisweet chocolate, coarsely chopped
- 3 cups heavy cream
- 1/2 teaspoon coarse salt
Place chocolate in a medium bowl. Bring cream and salt to a boil in a saucepan over medium heat. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes. Use immediately. (If ganache starts to thicken, warm gently until pourable again.)