This delicious glaze is an elegant covering for pretty much any cake or cupcake. When you dip a cupcake into the warm icing or pour over a cake, it will set and have thin, rich glaze that will set since as the mixture cools, it thickens. (It takes only about 8 gm to cover a cupcake). Replace it with the jam in the thumbprint cookies (recipe on the site) and you have a swiss fudge cookie that would put Stella Dora to shame. Warm it is a delicious fudge sauce. Slightly chilled and whipped it can be a more traditional frosting. You can also fully chill and gently roll into a small ball, cool in the fridge and then dip in almond bark or candy wafers for an elegant truffle. Add a tablespoon or two of Grand Marnier, Cointreau or dark rum for a more adult version. It keeps up to 2 weeks in the fridge or 9 months in the freezer.
Chocolate Ganache
Ingredients
Method
- Place water in a skillet. Bring to a boil, then reduce to a low simmer. Add a medium sized bowl (preferably metal or glass). Place chocolate wafers in the bowl and melt.
- In a saucepan over medium heat, melt the butter. Add heavy cream, instant coffee, salt and corn syrup and heat to just below boiling.
- Slowly pour the scalded liquid over the melted chocolate, whisking constantly until smooth.
- Strain the icing through a sieve. It can be used immediately or cooled and refrigerated for up to 2 weeks. If it has been chilled, reheat slowly in a double boiler (method in step 1 for melting the chocolate) before reusing.
Nutrition
Notes
Q: how different is the Krogers candy coat from this chocolate? have you ever used that? A: I am not familiar with Krogers candy coat. It would likely work fine, just check the phe to make sure it is similar.
Q: Is what you used real heavy cream? If not, could you provide which plant based one you used? Also do you know how much phe for the cream specifically? A: I use regular heavy cream. The phe amount for each item is listed to the right of the ingredient list.
