Chocolate ganache may be simple, but it is a very handy recipe to have up your sleeve!
- 400 g dark chocolate roughly chopped
- 250 ml cream
Place the chopped chocolate in a bowl.
Gently heat the cream on the stovetop until near boiling.
Pour the hot cream over the chocolate.
Allow to stand for 1 minute, then stir together until smooth, dark and glossy. Leave to cool.
Once cool, refrigerate until it reaches desired consistency – firm for rolling into truffles, runny for dipping and icing.
This recipe makes the best icing in my opinion – it whips up nice and fluffy. To use it as icing, pop in the fridge and make sure it is very cold but still runny (1-2 hours). Then, use an electric beater to whip up into a mousse-like consistency (about 2 minutes) before spreading onto your cooled cake. Yum! Check out these recipes that use ganache:
Chocolate beetroot cupcakes with whipped milk chocolate icing
Iced nutella shakes
Chilli hot chocolate with maple cream
Chocolate and rhubarb mousse
Ferrero Rocher chocolate hazelnut cake
Hazelnut chocolate truffles
For a dairy-free version, check out this recipe.