Also popularly known as chocolate truffle, the ganache is a very easy, delicious and versatile recipe. This one’s a keeper! Use it to ice a cake (vanilla or chocolate or any flavour on earth) or serve it alongside a dessert – the possibilities are endless. So, we’re saying… even if you haven’t tried the other recipes, give this one a go, because you’ll be surprised by the outcome and marvel at the awesome spectacle of your own creation. Yes its that simple and delicious!
All you need is just 2 ingredients!! Fresh cream and cooking chocolate. You can use any cream you like. Fresh dairy cream is also fine but I usually avoid that for a ganache because its moisture content is high and inconsistent. I use the store-bought packaged fresh cream. For the chocolate too, avoid the regular chocolate we eat because the the fat (cocoa butter) can vary and also, because they have some amount of milk (read milk solids) in it and that differ the outcome.
There are two types of cooking chocolate available in the market – Chocolate and chocolate compound. Either can be used. Chocolate is usually more expensive because it has the natural cocoa butter and compound is man-made chocolate so its a bit cheaper. Both can be used for this.
To begin, melt the chocolate in a double boiler or a microwave. If using a microwave, heat it for 30 seconds and then let the chocolate stand for 30 seconds. Then toss it with a DRY spoon. Ensure that no water touches chocolate. Then repeat the 30-30 process till its melted. You must never heat the chocolate in one go because chocolate can burn easily.
Keep a whisk or a spoon ready. Heat the cream in a pan. Bring it to a boil and turn it off. Add the cream to the chocolate and whisk vigorously and quickly.
It will start turning glossy and turn darker in colour. Mix till completely blended.
You will have a glossier, darker and smooth chocolate ganache.
The consistency should be thicker than a ribbon consistency. If you store it in the fridge it will get thicker. Suit your requirement.
This is ideal for icing a cake. You can use it with a chocolate or vanilla cake. We’ve tried both and they taste great! Let us know in the comments below how it turned out. Leave a heart if you liked the recipe ❤
Recipe: Dark Chocolate Ganache
500 gm dark chocolate
250 gm fresh cream
- Take the chocolate in a glass bowl and melt it either on a double boiler or in the microwave. If melting in the microwave then do 30 seconds on and 30 seconds off to prevent the chocolate from burning.
- In a saucepan take fresh cream and bring to a boil. Pour it over the melted chocolate.
- Using a whisk mix the cream with the melted chocolate quickly till smooth and glossy.
- Chill in the refrigerator till it is a little firm.