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“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.”
2 cups

Ingredients Nutrition

  • 12 ounces semi-sweet chocolate (or 12oz bitter sweet chocolate)
  • 1 13 cups heavy cream (roughly 10.6oz)
  • 1 tablespoon orange zest (finely ground, about one whole orange)
  • 1 tablespoon butter


  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.

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