Total Time
20mins
Prep 10 mins
Cook 10 mins

useful as a filling, a frosting, or a glaze. once refrigerated its the consistancy of peanut butter, it can be whipped also. it should be noted that adjusting the amount of chocolate to cream will produce a firmer, or softer ganache. if you dont like orange, leave it out or experiment with other flavours.

Ingredients Nutrition

  • 340.19 g semi-sweet chocolate (or 12oz bitter sweet chocolate)
  • 314.66 ml heavy cream (roughly 10.6oz)
  • 14.79 ml orange zest (finely ground, about one whole orange)
  • 14.79 ml butter

Directions

  1. Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
  2. Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
  3. add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
  4. chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.