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Chocolate Ganache Icing (Ganache a Glacer)
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Sauces
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None
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Ingredients |
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250g (10oz) heavy cream
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50g sugar (2oz) sugar
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50g glucose (2oz)
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250g (10oz) dark chocolate couverture
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Instructions |
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Gently heat the cream, sugar, and glucose to the boiling point.
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Finely chop the chocolate and stir into the hot cream mixture until melted.
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Allow to cool slightly before using. This makes a thin, shiny coating when poured over cakes
and charlottes.
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Serving
Suggestions |
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Spread on any Chocolate Cake for a glossy, rich, professional looking icing.
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Originally Submitted
2/1/2013
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