Recipe: Chocolate Ganache
Summary: This is easy to make and can be used to top any chocolate cake or hot as a sauce with desserts. Using the proportions below it will set about as hard as butter in the fridge so it is good for truffles or for if you want it to hold its shape when piped. If you require a thiner ganache use equal portions of cream and chocolate.
- 200g (7.05 ounces) chocolate
- 70-100ml cream
- 1 tablespoon glucose syrup (optional)
- 1 tablespoon butter (optional these two help make it shiny)
Pour it over a cake just like that or leave the bowl on the bench until ganache reaches a spreadable consistency and pipe in swirls onto cupcakes. You can also mix ganache into butter cream for a real chocolatey tasting icing. If you are making it ahead store in the fridge. It will set very firm but you can microwave until you get the desired consistency.
If you want flavoured ganache add extras to the cream before you heat it eg: a few mint leaves or grated orange rind – then strain it once it is boiled.
Preparation time: 5 mins
Cooking time: 5 mins
Diet tags: Gluten free
Number of servings (yield): 12
Recipe by howtocookthat.net.
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