Chocolate Ganache
This chocolate ganache recipe is super simple to make and only uses 2 ingredients: thick fudgy ganache is an incredible versatile addition for luxury dessert recipes.
Ingredients
- 500 ml Double cream
- 500 g Dark chocolate
Instructions
How to make the chocolate ganache
- Pour the double cream into a saucepan and heat over a low heat for a few minutes. Stir slowly, watching that the cream doesn’t simmer or boil.500 ml Double cream
- Once your cream is hot, remove from the heat.500 ml Double cream
- Add in your dark chocolate and place a saucepan lid on top and leave it for about 3-5 minutes to melt the chocolate.500 g Dark chocolate
- After a few minutes, uncover and stir slowly until the ganache is well incorporated and has a smooth, creamy and glossy texture.500 ml Double cream, 500 g Dark chocolate
How to thicken your ganache
- Place your liquid chocolate ganache into the fridge for a couple of hours to thicken. Remember to check on it periodically to see if it is thick enough to spread. Leaving your Ganache in the fridge to long can make it go too hard for us. If this happens, then you will have to wait longer for the ganache to thaw out and soften again.
- When your ganache has cooled and it is thick enough to spread, you can use it to ice your layer cake or cupcakes.
Notes
Tips and Tricks
When leaving your ganache to chill in the refrigerator, check it after one hour as it may set quicker than you think, you want your ganache to be soft and spreadable when applying it to your cake.
Nutrition
Calories: 4715kcalCarbohydrates: 243gProtein: 49gFat: 398gSaturated Fat: 238gPolyunsaturated Fat: 13gMonounsaturated Fat: 117gTrans Fat: 1gCholesterol: 700mgSodium: 290mgPotassium: 3950mgFiber: 55gSugar: 121gVitamin A: 7545IUVitamin C: 3mgCalcium: 690mgIron: 60mg
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