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Monday, January 20, 2014

Dark Chocolate Ganache & Dark Chocolate Buttercream

Prep time  5 minutes
Cook Time 3 minutes
Cool Time 10 minutes

Makes about 1 cup


8 oz of chopped Dark Chocolate (the higher quality the chocolate the better the sauce will be!)
1/2 cup Heavy Cream

Method of Preparation:

1. Heat heavy cream in the microwave for 1 minute or until just about boiling. Microwave in 30 second increments until it is very hot.
2.  Place chopped dark chocolate into a medium bowl and pour hot cream over top.  Mix with a rubber spatula until melted and smooth.  If necessary place mixture back in microwave until it is fully melted.  Ganache will firm as it cools.

To test consistency spread a small amount onto a plate and place in freezer fro 5 minutes remove and see how firm the ganache is this will be the consistency of the ganache layer in your cake, if you would like it gooey add more heavy cream or more chocolate for a thicker texture.

To make Buttercream place 1/2 cup of cooled ganache into stand mixer and mix with 4 oz of cream cheese,  8tbl (1 stick) softened butter and 2 tbl agave nectar. Beat until smooth and fluffy.  Add more nectar to add sweetness or unsweetened cocoa powder to add a deeper chocolate flavor.


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