Wednesday, 16 October 2013

Chocolate Ganache


Pic courtesy of Google

Ganache is nectar of the gods.
Chocolate and cream, melted. Wonderfully simple.
It's super easy to make. Just melt the ingredients together, and pour. Covering a cake in ganache will help keep it moist for a few extra days.Or leave to harden in the fridge and scoop spoonfuls of it into balls to make delightful truffles.
Use it to top cakes, ice cream, biscuits, cookies, sweets...spoons...anything. And everything.

Pic from: cakesbakesandcookies.com


Chocolate Ganache
To cover a two layer cake
250g chocolate, chopped into small chunks (works with milk, white or dark)
250ml double cream

1. Heat the cream until it's just starting to boil in a saucepan.
2. Remove from the heat and stir in the chocolate until melted and glossy.
3. Pour over cake immediately, or leave to stand until cool and spreadable (it will reach a sort of nutella-like consistency), alternatively, put the ganache in the fridge until firm, then use to make truffles.

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