Dark Chocolate Ganache Recipe
Luxurious and Smooth Chocolate Ganache
This luxurious and smooth, chocolate ganache recipe is the epitome of decadent. It can be whipped, piped or poured depending on your needs. Chocolate ganache is relatively easy to make and quite versatile.
You can make it with white, milk or dark chocolate depending on your taste preference or as your recipe requires. Dark chocolate is often used because it adds such depth of flavour and colour. The basic technique is to combine equal quantities of chocolate and cream which results in a thick, creamy chocolate liquid. This can be used immediately or thickened in the refrigerator as it cools.
Uses For Chocolate Ganache
- Ganache makes a great frosting or icing for cakes or muffins. If you pour it over in its warm, liquid state, it will soak into the cake.
- It makes a lovely filling for cupcakes, muffins or homemade chocolates.
- Cooled ganache becomes thick and can be used as a spread on pancakes or between cake layers.
- Whip up cool ganache to make a buttercream icing / frosting.
- Use up left-over chocolate ganache: mix a few tablespoons in hot milk.
Basic Dark Chocolate Ganache RecipeMakes: about 750ml
- 12 oz (300g) bittersweet dark chocolate, grated
- 1 1/4 cups (300ml) heavy double cream
- Place the chocolate in a large bowl and set aside.
- Bring the cream to a boil in a saucepan over medium heat.
- Pour the hot cream on the chocolate.
- Stir until the chocolate has melted and the mixture is smooth and shiny.
- Transfer to a smaller bowl, cover with plastic wrap pressed onto the ganache to prevent a crust forming. Refrigerate until needed.
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