Recipe - Ganache - Chocolate Cream Filling Or Frosting

8 ounce Sweet chocolate; (or 6 sweet
+ 2 unsweet)
1 cup Heavy whipping cream
2 teaspoon Pure vanilla extract
2 tablespoon Rum; optional (up to 3)
Confectioner's sugar

This extremely easy and versatile chocolate filling was not around when I
was doing my classic French training in the early 50's. Now I often wonder
why not, who introduced it, et Special Equipment Suggested: A moderately
heavy stainless saucepan; a large stainless mixing bowl set in a larger
bowl of ice cubes and water; a large balloon whip or handheld el Melting
the Chocolate. Break up the chocolate, turn it into the saucepan, add the
cream, and stir over moderate heat until the chocolate has melted and the
cream is almost at the Chilling. Turn the chocolate into the mixing bowl,
set it in the bowl of ice, and whisk several minutes until it has firmed to
spreading consistency. Sieve in confectioners sugar Aheadoftime Note. May
be made ahead, but do not bother to beat it over ice; reheat to decongeal
before using and then beat over ice if necessary.

Variations:

Chocolate Ganache Truffles: Make the ganache mixture quite stiff, adding a
little less cream or a little more chocolate. When well chilled, roll into
rough balls, roll in cocoa po Ganache Chocolate Mousse or Ice Cream: Use
double the amount of cream in the master recipe, to make a mass that holds
itself softly in a spoon when chilled over ice. Pack into a s

Recipe by: Julia Child: The Way To Cook

Posted to recipeludigest Volume 01 Number 620 by "Valerie Whittle"
catspaw@inetnow.net on Jan 28, 1998