A classic ganache is a delicious mixture of chocolate and double cream. You can use it at different consistencies to create all manner of tasty treats from a shiny glaze to coat your cakes, to an indulgent sauce or even some homemade truffles. The cooler the mix, the firmer the ganache will be. Once made you can add in some butter for added richness, or, once cooled, you may want to whip it up to create a lighter chocolatey filling for your cakes. Super versatile and far simpler than you might imagine, this is an easy hack to add to your baking arsenal.
Christiaan
Series 15
Difficulty:
Easy
- V
- GF
- Ingredients
- Method
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Method
Step 1
Finely chop the dark chocolate into evenly sized small pieces.
Step 2
Tip the chocolate into a large heat proof bowl.
Step 3
Pour over the double cream and stir together using a spatula.
Step 4
Heat in the microwave in 30 second intervals. Stirring gently, from the centre outwards, in between each burst until the ganache is smooth and glossy.
Step 5
Use immediately as a sauce or dip, or leave to cool until thick enough to fill or ice a cake. Alternatively for a lighter coating or filling for cakes, set aside to cool completely, then whip it up using an electric whisk until light and fluffy, and ready for spreading.
If you'd like to use your ganache to make truffles, you could add 30g butter to the mix and then chill in the fridge until firm before rolling into balls and either dusting in cocoa or rolling in your favourite chopped nuts.
Ideally you should cool your ganache at room temperature if you want it to retain its shine.