7 August, 2020
Easy Recipe For Chocolate Ganache
Easy Recipe For For Chocolate Ganache with just 2 ingredients chocolate and cream with endless uses . Depending on the chocolate ganache consistency you can dip it, pour it, whip it, spread it, pipe it on cakes , cupcakes , icecream ,fruits, desserts etc
When chocolate and cream is mixed in an equal quantity this ganache can be use for glazing cakes or dessert. If you want it more shiny adding butter to the ganache makes it shiny.
For chocolate ganache compound chocolate like Morde , Vanleer ,2 M coco, Selbourne or for couverture chocolate Callebaut , Vanhouten , Winola etc can be used.
Better the chocolate, better the taste of the ganache.
Use cream with more than 25 % fat. In India Amul cream is good do not use non-dairy cream as it does not give richness to the ganache.
Preparation Time: 10 min
Cooking Time: 3 min
Total Time: 14 min
Makes About : 1.5 cups
Recipe
Ingredients
Dark Chocolate 400 gm
Cream 200 gm
Chop chocolate into small pieces put it in a bowl.
Pour cream in a pan on medium flame let it simmer DO NOT LET IT BOIL. As soon as you see bubbles on the side of the pan take and pour on the hot chocolate..
Make sure the chocolate is submerged in the hot cream. Cover and let it sit for 5 minutes. Using a spatula start stirring the mixture till no chocolate chunks are there.If it has not melted boil in a double-boiler for a few minutes stirring in between or microwave for 20 seconds till the chocolate has melted. Don’t stir vigorously as we don’t want oil or cocoa butter to separate.
Now the ganache is ready.You can do various things with it.
Dip your cupcakes in it. Spread on cake. Create a drip.
To make whip ganache cover and let it sit at room temperature for 2- 3 hours it will thicken more.
You can whip with a hand beater on medium for 3 -4 minute it will give a smooth mousse like texture which can be used for filling.( second bowl is whipped ganache)
To make it more firm a put in a fridge and pipe it.
