{"id":27,"date":"2011-03-06T10:32:32","date_gmt":"2011-03-06T00:32:32","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=27"},"modified":"2021-02-10T15:44:23","modified_gmt":"2021-02-10T04:44:23","slug":"chocolate-ganache","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-ganache\/","title":{"rendered":"Chocolate Ganache Recipe"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
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\nThis 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. \u00a0So it is good for truffles or for if you want it to hold its shape when piped. If you require a thinner ganache use equal portions of cream and chocolate.<\/p>\n

Ganache Ingredients<\/h3>\n

200g (7.05 ounces)<\/span> chocolate<\/span><\/span> (for a really firm ganache use 300g (10.58 ounces) chocolate)
\n70-100millilitres (3.38 fluid ounces (99.96 millilitres)) (or 1\/4-1\/3 cup) cream<\/a> (use the lesser amount for white chocolate and more for dark)
\n1 Tbsp glucose syrup (optional)
\n1 Tbsp butter (optional these two help make it shiny)<\/p>\n

Place chocolate pieces in a bowl
\n\"\"<\/p>\n

Heat cream until it just starts to boil
\n\"chocolate
\nPour the cream over the chocolate, making sure it is completely covered. Then let sit for a couple of minutes.
\n\"chocolate
\n\"chocolate
\nStir until it becomes smooth
\n\"ganache\"
\n\"ganache<\/p>\n

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.<\/p>\n

Variations<\/h4>\n

If you want flavoured ganache add extras to the cream before you heat it eg: a few mint leaves or grated orange rind \u2013 then strain it once it is boiled.<\/p>\n

by Ann Reardon How To Cook That<\/a><\/h5>\n

\u00a9 All Rights Reserved Reardon Media PL 2020<\/a>\n<\/div>\n