--- comments: true tags: - ingredient - joy-of-cooking --- # :chocolate_bar: Chocolate Ganache Glaze or Frosting ![Chocolate Ganache Glaze or Frosting](../../assets/images/chocolate-ganache-glaze-or-frosting.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 1.5 cups | 10 minutes | ## :salt: Ingredients - :glass_of_milk: 0.75 cup heavy cream - :chocolate_bar: 8 oz semisweet or bittersweet chocolate - :tumbler_glass: 1 Tbsp liqueur (optional) ## :cooking: Cookware - 1 small saucepan ## :pencil: Instructions ### Step 1 Bring to a boil in a small saucepan 3/4 cup heavy cream. ### Step 2 Remove from the heat and add finely chopped semisweet or bittersweet chocolate. ### Step 3 Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir or whisk very gently until completely smooth. Stir in liqueur (optional). ### Step 4 For a pourable glaze, let stand at room temperature, stirring occasionally, until the ganache cools to about 85°F. For frosting, let stand until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and cool to 85°F to 95°F for use as a glaze. ### Step 5 This keeps for up to 3 days at room temperature or up to 1 week refrigerated. ## :link: Source - Joy of Cooking