Chocolate Ganache Recipe
Chocolate ganache, whether your using white chocolate, milk chocolate or dark chocolate makes the most delicious cake filling.
Ingredients
- 200 ml Double Cream
- 400 g Milk Chocolate
Instructions
- When making ganache the first thing you want to do is chop up your chocolate into small pieces, this will help the chocolate melt. Place your cutup chocolate into a large mixing bowl.
- Put your double cream into a saucepan and bring it to the boil.
- As soon as it's boiling, pour it over the top of your chocolate. Let it sit for a few seconds and start to stir it round.
- You want to continue to stir until all of your chocolate has melted and you have a smooth glossy mixture. You can also use a hand blender (the type you use for making smoothies), this really speeds up this process.
- If at anytime your ganache starts to separate or look extremely greasy, take a small amount of milk and heat it up in the microwave or on the hob. Slowly add the hot milk into your mixture and mix it through.
- Once all of your chocolate has melted you want to leave your ganache to firm up to a spreadable consitanvy. Placing a pieces of cling film over the top of your ganache, will stop the top of your ganache setting hard. Push the cling film down until there are no air gaps.
- After 1-2 hours at room temperature your ganache will be a spreadable consistency, a bit like the consistency of Nutella. You can also use your electric hand whisk at this point if you would like it a little softer and more fluffy. This will beat air into your ganache and give you a similar look to buttercream.