Chocolate ganache

Chocolate ganache

By
From
How to Cook Cakes
Makes
fill two 22cm cakes generously
Photographer
Peter Cassidy

Chocolate ganache is most often used as a filling for cakes. The consistency of ganache depends on the proportion of double cream to chocolate.

Ingredients

Quantity Ingredient
350g good quality dark chocolate, minimum 60% cocoa solids
250ml double cream

Method

  1. Chop the chocolate into small pieces, ideally about 1cm in size, and put into a heatproof bowl.
  2. Pour the cream into a small saucepan and bring to a simmer over a medium heat. Slowly pour the hot cream over the chocolate pieces and stir gently until the chocolate has melted and the mixture is well combined.
  3. Leave to cool until it begins to thicken a little around the edges, then beat with a hand-held electric whisk on a slow speed for 1–2 minutes until thickened a little but still creamy. Do not aerate the mixture too much.
Tags:
cakes
baking
Leiths
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