So just a quick post today as I promised a chocolate icing recipe on The Cutest Cakes Facebook page about a week ago and the cupcakes above rather aptly seem to cover that base.
Dark chocolate buttercream is a curious thing, often becoming dry and difficult to pipe or spread; Ganache icing, on the other hand, is easier to work with if you bear in mind a few simple points.
The basic recipe is very simple: For 12 cupcakes, for the sake of argument, and using either dark or white chocolate you need anywhere between equal to twice as much chocolate to double cream. So 100g-200g of chocolate and 100ml of double cream. This will give enough ganache to spread onto the cakes. If you want to pipe on: 250-500g of chocolate to 250ml double cream.
The dark chocolate ganache will definitely hold it’s shape with equal quantities of both, the white chocolate ganache I would use more chocolate than cream to be on the safe side.
Break the chocolate into a bowl and add the cream. Place the bowl over a saucepan of simmering water and heat gently until all the chocolate is thoroughly melted and combined with the cream to give a thick, glossy mixture. Remove from the heat and allow to cool, whisking from time to time with a balloon whisk.
As with the chocolate fudge icing given here, you want a spreading consistency and depending on the amount you have made this can take anywhere between 1 and 3 hours to achieve. I know this seems like a long time but it is worth the wait!
Once the ganache is at that point, i.e. it more or less holds it’s shape and when you swirl it with a balloon whisk the mixture sticks to the whisk rather than trickles back into the bowl and requires you to tap the whisk on the side of the bowl in order to dislodge it, it is ready to use. Spread thickly onto cupcakes or pipe extravagantly and add toppings of your choice. It goes without saying that this icing can be used to coat a large cake too…..
Fridge any left overs and bear in mind this icing is heavily laced with cream so try to ice your cake/cakes fairly last minute.