Chocolate ganache

Chocolate ganache

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

This is an indispensable item in any pastry or dessert kitchen. Use it to ice or fill cakes and pastries or fold into whipped cream to make a simple mousse. I also use it to make little petits fours: set the ganache in an ice tray and scoop out little balls with a melon baller; roll in cocoa or dip in melted chocolate and serve with coffee.

Ingredients

Quantity Ingredient
200ml cream
40g liquid glucose
240g bittersweet chocolate, grated
1/2 tablespoon armagnac
or 1/2 tablespoon cognac
or 1/2 tablespoon brandy
or 1/2 tablespoon rum

Method

  1. Combine the cream and glucose in a small saucepan and bring to the boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the alcohol and leave to cool. Cover and refrigerate until ready to use. It will keep up to 2 weeks.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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