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Milk Chocolate Ganache with Brandy

By The Culinary Institute of America

The basic recipe frosts an 8-inch layer cake or 18 cupcakes.

Ingredients

Qty.	Measurement	Description
10	ounces	milk chocolate
10	ounces	heavy cream
3	tablespoons	brandy

Preparation Cook: 55 Min

Chop the chocolate into small pieces and put in a food processor with a steel blade.
Heat the heavy cream to the boiling point.
Remove from heat and with the motor running, slowly pour the hot cream through the feed tube. Blend until smooth.
Place the chocolate and cream in a bowl and cool in the refrigerator. The mixture will thicken as it cools (about 45 minutes). Do not cool back to a solid state.
When the chocolate is cool (not cold), remove from the refrigerator and place the mixture in a mixing bowl. Blend on very low speed. You do not want to incorporate too much air. The ganache will lighten both in color and texture but will not be as light as a whipped frosting. Note: If the mixture is too cold or if you blend at too high a speed, the ganache will break. If this happens, re-melt the chocolate and cream and cool down again. Repeat the blending process.
Add the brandy and blend for 1 additional minute.

Nutritional Analysis

Number of Servings: 18
Per Serving	Amount
calories	139
protein	1g
fat	10g
carbohydrate	11g
sodium	17mg
cholesterol	22mg

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