Chocolate ganache

Chocolate ganache

By
From
Top With Cinnamon
Makes
250 g
Photographer
Izy Hossack

The most versatile and easy chocolate thing you can make, ganache is the sun in the solar system of the baking universe. Use it as a shiny glaze, scoop it into truffles, whisk it into a fluffy frosting, slather it on for fudge frosting, or thin it out with some milk for a fudge sauce.

Ingredients

Quantity Ingredient
250g dark or chocolate
200ml double cream

Method

  1. Roughly chop the chocolate into small chunks. Heat the cream in a small saucepan until just boiling then remove from the heat and add the chopped chocolate. Let the mixture sit for 5 minutes then stir together until completely combined.

Note

  • Full-fat coconut milk can be substituted for the double cream to make a dairy-free version. Coconut milk ganache normally sets faster so may require shorter chilling times than the cream version.

    If using for a glaze, you can use the ganache immediately. If using for a fudge frosting, chill the ganache for at least 30 minutes in the fridge until it’s slightly firmer.

    If using for a whipped chocolate frosting, chill the ganache for at least 1 hour in the fridge until firm, then use an electric whisk or a stand mixer fitted with the whisk attachment to whip the ganache until light in texture with a paler colour.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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