Chocolate Ganache
PREP TIME
4
COOK TIME
1
REST TIME
0
TOTAL TIME
5
CATEGORY
Saucery
SERVINGS
EQUIPMENT
Double boiler or microwave
Heatproof bowl/jug
Glass airtight container
Whisk or spoon
Chocolate Ganache
Chocolate Ganache. Ooh! So fancy and complex... Psst, it actually isn't. Make it with just two ingredients. No cream, just chocolate, and any guesses?
Have you ever been intimidated and wondered how ganache is made that looks so decadent and complicated? As a matter of fact, it is the most simplest and easiest thing to create in a fraction of time. Warm-up two ingredients, mix it and have it ready to enjoy.
Ganache is so multifaceted, that just by altering its consistency, it can be utilised in numerous different ways.
PREP TIME
4
mins
COOK TIME
1
mins
REST TIME
0
mins
TOTAL TIME
5
mins
CATEGORY
SERVINGS
Saucery
EQUIPMENT
Double boiler or microwave
Heatproof bowl/jug
Glass airtight container
Whisk or spoon
INGREDIENTS
200g high quality cooking chocolate
1/4 cup milk
INSTRUCTIONS
Chop cooking chocolate bar into small pieces
Place chopped chocolate pieces in heatproof bowl/jug.
Pour milk over the chocolate pieces.
If using double boiler, then warm the mixture while continuously stirring until chocolate melts and dissolves into milk.
If using microwave to warm then place the container in microwave and warm it for 50 to 60 seconds assuming milk is cold. If milk is warm then reduce microwave time to 30 seconds. Heat more in 10 sec bursts, only if required.
Take the jug out of microwave and stir using whisk or spoon.
Initially the chocolate may appear lumpy. Do not worry, it is normal. continue stirring until smooth consistency is reached.
Ganache is ready.
To remove bubbles, pass ganache through sieve (see my post for more details), while it is warm and flowy into another container.
If using ganache to pour over cake the sieve the ganache directly over the cake.
NOTES
Chopping of chocolate is important. If not then more heating time will be required and may in turn burn chocolate due to uneven heating.
If ganache is too hot to be used then allow it to cool on kitchen counter. However, make sure to keep stirring it occasionally to prevent a skin formation on the top.
If you reduce or increase the recipe quantity then decrease or increase heating time respectively.
The number of serves depends on what the ganache is used for. If using as a dipping sauce then the recipe will make 8 serves, if using to glaze a cake the recipe will cover 15cm x15cm x 3cm size cake.
Refer to the post for all the making photos, additional variations and recipe tips.
BACK TO POST
