Chocolate Cream Icing Ganache

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This should've been posted when i posted my recipe #160644. I do use this recipe alongside my poundcake, but you can you use this for any cakes, especially if they require layering. I am able to use a type of cream that is called parave, which means that it is dairy-free (not to mention meat free). this way i can enjoy the cake with its icing at the end of any meal. Source: montreal gazette.

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Steps

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Heat the cream in a medium saucepan over medium high heat to just below a simmer or until it steams and tiny bubbles begin to form around the edges.

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Remove from heat and add the chocolate piece by piece , stirring as it melts , until blended.

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Let the mixture cool until it is the consistency of a thick but easily spreadable frosting.

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This should take only a few minutes.

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Ingredients

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whipping cream, bittersweet chocolate