Chocolate icing is often used to coat cakes and pastries. We offer you a recipe for a simple chocolate glaze – ganache.
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Sauce |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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