Sunday, 31 July 2011

Dark Chocolate Rum Ganache


Here's a chocolate ganache recipe with alcohol that my husband loves as cake frosting.

I used barry callebaut brand for the dark couverture chocolate.



Heavy Cream - 150 ml

Couverture Dark chocolate  - 170 g.

Rum - 2 shot glass

Glucose - 1 tsp

unsalted butter - 1 tsp

Procedure :

1) In a microwave, heat the heavy cream until it simmers.

2) Add the butter and glucose, mix.

3) slowly add in the chocolates, stir until all the chocolates melt.  If the chocolates have not completely melted, microwave the mixture for 20 seconds and stir until all the chocolates are melted.

4) Add the rum.  Let cool.  Pour on the cake.

- foodformylove(31July2011)

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