Chocolate ganache is so versatile, you can use it as a frosting, to crumb coat a cake, whipped for piping or even make them into chocolate truffles.
For Dark chocolate:
220g dark chocolate
200ml double cream
50g diced butter
For Milk chocolate:
300g milk chocolate
200ml double cream
30g butter
Method:
In a heat proof bowl, break your dark chocolate into small pieces.
(I heat the chocolate in the microwave for 2 x 30 seconds burst so it is soft)
Heat up cream in a saucepan until just to the boil.
Pour the cream into the bowl of chocolate and let it sit for a few minutes, then stir gently until smooth then added the butter stirring until it is all mixed together.
Your ganache should be smooth & silky.
Wait for it to cool before pouring onto a cake, if you want to whip it up to frost then chill in fridge until slightly firm. To make truffles, chill at least 4 hours and scoop into small balls then coat with cocoa powder.
This is what Milk chocolate ganache will look like after being whipped.
you can see it is much lighter and fluffier.
you can see it is much lighter and fluffier.
Mandy Lovely ganache; in fact i was looking for this recipe :)
ReplyDeleteHi mandy...i have made the chocolate ganache...but failed this time....do i need to heat up the double cream. As i see in the method?i do last week is i did not heat up the cream but it was ok...but this time really worst:-):-)
ReplyDeleteYes you must heat up the cream to melt the chocolates
DeleteHi Mandy, what can replace the double cream? not sure can get this from Malaysia or not ... thanks Mandy :)
ReplyDeleteYou can use whipping cream, just as long as its dairy.
DeleteHi Mandy, what if I use white chocolates? How much of the ingredients should I use?
ReplyDeleteThanks.
I Haven't tries white chocolate, I only know you use less cream. You can find recipes on google.
DeleteHi Mandy, what's the size of the cake Thanks
ReplyDelete