Ganache Frosting

 

Ingredients:

Dark Chocolate - 450 g

Fresh cream - 240 ml

Unsalted butter - 1 tbsp

Vanilla Esc - 2 tsp

Method:

• Chop the chocolates and add it to a bowl.
• Now boil the cream and add it to chocolate.
• Let it sit for 2 mins.
• Then stir well till all chocolate is melted.
• Add in butter and esc and mix well.
• Cover it with cling wrap.
• The wrap should touch the surface of ganache.
• Refrigerate for 2 hours or let it sit in kitchen counter for 4 hours.
• After desired time it will be of desirable consistency.