Heard of Ganache? (read: guh-naash) It is a spread or filling or icing made with heavy cream and chocolate. It is smooth & velvety! It is very very easy to make! They are different ways of making the Ganache. It can be a thick paste, or a semi-liquid. It can be made with dark chocolate or milk chocolate. There can be more of chocolate or more of cream! It all really depends on how you want your frosting to be! I usually like equal amounts of milk chocolate & heavy cream.
HOW TO MAKE CHOCOLATE GANACHE
(Print this Recipe)
Total Time: 5 min
Makes: 2 cups
200 ml Heavy Cream/ Whipping Cream
200 grams Semi-Sweet Chocolate** (cut into small pieces or use chocolate chips)
2 TBsp Unsalted Butter
2 tsp Rum/Brandy/Vanilla essence (optional)
Break chocolate into small pieces and set aside in a mixing bowl
In a saucepan, heat the cream and butter together
Switch off the flame as soon as the cream comes to a boil. (Don’t let it boil)
Pour the cream over the chocolate and let it rest there for 2 min
Using a mixing spoon / whisk, mix the chocolate into the cream very gently. (The heat of the cream would melt the chocolate easily). Add your rum/essence here.
That’s it! Chill until use.
1. DO not over mix it or mix vigorously
2. If you want a thicker ganache, use more chocolate & lesser cream. It’ll be like a spread.
3. You can use milk or dark chocolate