Ingredients for Chocolate Cream Icing Ganache
- Whipping Cream
- Bittersweet Chocolate
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How to Make Chocolate Cream Icing Ganache
- Heat 1 cup of parave cream in a medium saucepan over medium-high heat. Heat until just below a simmer, or until the cream steams and tiny bubbles form around the edges (about 2-3 minutes).
- Remove the saucepan from the heat. Add 8 ounces of finely chopped high-quality dark chocolate, one piece at a time, stirring constantly until the chocolate is completely melted and the mixture is smooth and glossy.
- Let the ganache cool to room temperature, stirring occasionally. The mixture should thicken to a spreadable consistency, similar to a thick frosting. This will take approximately 5-10 minutes.
- Once cooled, your decadent dairy-free chocolate ganache is ready to use! Ice your cakes, cupcakes, or brownies and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
438g
Carbs
3g