Chocolate ganache is one of my favourite things to add to desserts. It can be the glossy crown for your cake, an indulgent topping for your ice cream, or a treat in itself when you roll it into truffles! 😋
Ganache is so versatile and can be used as a filling, dip, spread, frosting, topping, or layer in a cake. It's just a two-ingredient recipie, yet makes just a perfect and amazing topping ! 💟
Recipie : (serves : 1-small bowl)
For dark chocolate : ratio - 1:2
For milk/white : ratio 1:3
300gm milk/white chocolate
1tsp - walnuts (optional)
How to make a glossy ganache ?🥣
1)Chop chocolate roughly. If using chocolate chips you can skip this step. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt with less additional heat and chance of burning.
2)Place finely chopped chocolate into a heat-proof glass or metal bowl.
3) Heat the cream slightly. Add the warm cream to the chocolate bowl and let it rest for 5min.
4) Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.
5) If you still see lumps in your ganache, place the bowl on top of a pan with boiling water.(double-boiler method) Make sure the water doesnt touch the bowl or pop into it.
Tips : 💡
1) Don't burn your chocolate! If you need to microwave it use short 10 second and mix. Repeat this process alternatively until both are incorporated.
2)If your ganache is too runny either let it cool down so it sets or add some more chopped chocolate in.
3)Ganache that is thicker than desired can be heated up or mixed with more warm cream/milk.
4)Any chocolate can be made into a ganache HOWEVER white chocolate is likely to burn so use it on VERY low heat. #chocolateganache