Prep Time: 15 minutes (ready in 1 hour 15 minutes) - Yield: frosts 2-layer or 13 x 9-inch cake
6 ounces semisweet baking chocolate, cut into pieces, or 1 cup semisweet chocolate chips
1/2 cup whipping cream
1 tablespoon butter
1. In small saucepan, combine chocolate and whipping cream; heat over low heat until chocolate is melted and mixture is smooth and creamy, stirring constantly. Remove saucepan from heat. Stir in butter. Refrigerate 1 to 1 1/2 hours or until cold, stirring occasionally.
2. With wooden spoon or electric hand mixer, beat chilled mixture until thick and creamy and of desired spreading consistency.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 120 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 5 g 25% * Cholesterol: 15 mg 5% * Sodium: 15 mg 1% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 3% * Sugars: 8 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 2 Fat or 1/2 Carbohydrate, 2 Fat
See Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes
Ganache comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!