Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
Ganache is so versatile. This glaze will give your cake a smooth and mirror-like appearance. Chocolate ganache glaze is usually in a ratio of 1 ounce (2 tablespoons) of heavy cream to 1 ounce of chocolate. For pouring, the ganache mixture should be approximately 86 to 91 degrees F measured with an Instant Read Thermometer (Stir the mixture before inserting the tip of the thermometer in the center of the mixture) or feel just slightly warm -- it must remain pourable -- it should look and pour like corn syrup in order to glaze the cake or a frozen dessert. If ganaching a chilled mousse, it should be chilled thoroughly so the ganache will set quickly and not melt it. If the ganache is too hot, press a piece of plastic wrap on the top of the ganache so a film does not form and allow it to sit at a cool, room temperature until just thickened, about 15 minutes, or so. Be careful so it does not cool too much.
Take care not to stir ganache in multiple directions or you will create air bubbles; I always recommend whisking it in one direction so you don't. However, if you do get a alot of air bubbles in the ganache glaze, strain it through a fine mesh strainer before using, otherwise the tiny bubbles will show on the finished cake.
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Runyan2002, Premium Member, Says: "It was AMAZING and gave an excellent shine just as I wanted."