Chocolate Ganache

Chocolate Ganache is the tastiest derivative of chocolate. This sinful and delicious glaze requires only 2 ingredients!!

FRESH CREAM and CHOCOLATE

The simple rule is the more the chocolate the thicker will be the ganache. Depending on the purpose or for what recipe you need the ganache for, it can be made in these ratios.

Ratios are the weights (for ex. 1:1 = 100 gms of chocolate and 100 grams of cream)

· Layer cake filling or frosting muffins: 1:1, equal parts chocolate and cream.

· Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

· Chocolate truffles (super thick): 2:1, two parts chocolate to one part cream.

Recipe:

Heat the cream on a pan, stirring continuously, make sure not to burn it or boil it.
Pour warm cream over chocolate chips or chopped compound chocolate.
Let it rest for a couple of minutes, and stir until fully combined.

Comments

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