Ganache is a simple blend of chocolate and cream. The exact proportions depend on whether you’re making a coating, a filling, or truffles. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is ideal for coating.
IngredientsFor Ganache Recipe
- 500ml cream
- 500g dark chocolate or semi sweet chocolate chips
MethodFor Ganache Recipe
Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 5 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy.
If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm over a pot of hot water or microwave to soften.
1. Ganache will thicken as it cools, so if yours seems a bit runny just pop it in the fridge until it hardens up a bit.
2. Use White chocolate if you want a white Ganache
This recipe is courtesy of our Chef at Indian bakers. You can buy cake online from our website and get them delivery over 70 cities across India. For cake options visit our website today!
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