Plain Chocolate Glaze
by Editorial Staff
Chocolate icing is often used to coat cakes and pastries. We offer you a recipe for a simple chocolate glaze – ganache.
Ingredients
- Chocolate – 250 g
- Cream – 250 ml
Instructions
- Pour 250 milliliters of cream into a saucepan (the fat content of the cream does not matter), bring it almost to a boil.
- Pour 250 grams of chopped chocolate with heated cream.
- Let stand for one minute and stir until smooth and homogeneous.
- We leave the ganache to cool, but at the same time, it was liquid enough and cover the cake or pastries with it.
- The ganache that has dripped from the cake can be heated, filtered, and used to coat the cake again.
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