Chocolate Ganache Recipe

The term "Ganache" simply put, means a whipped filling of chocolate and cream used in pastries and desserts. Chocolate ganache can be used as a frosting for layering cake. It is usually sweet, creamy, runny (can be thicker for filling cakes) and has a glossy appearance. It can also be used for decorating cakes and lettering (see example in the picture above). Below is a simple easy to prepare recipe.

Chocolate Ganache recipe

Ingredients:

1/2 pack Dark chocolate (sweet, semi-sweet or unsweetned).
1 cup heavy cream
Confectioners' sugar (add to the suit the consistency of Ganache you want)

Note: the ratio of cream to chocolate depends on the type of ganache you want. For coating, a 1:1 chocolate to cream ratio would do, but for filling cakes and making rolled truffles, a thicker consistency is needed. Hence a higher chocolate to cream ratio.
Procedure: Heat the heavy cream in a saucepan over a medium heat and let it simmer until hot enough to melt up the chocolate. Chop the chocolate into a separate saucepan and pour the hot cream over it. Let it stand for 5minutes or until all the chocolate is melted.
Add the confectioners sugar and adjust to your consistency.

Pour over cake or make a thicker consistency and use as a filling or for cake decorating. If the ganache gets too thick, heat it over a low heat until runny again. This is a very easy recipe and it tastes really great. Enjoy!

Hope you found this post helpful. Make your comments and ask your questions below.

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