Chocolate Ganache

Makes about 500g Chocolate Ganache

Ganache is a rich mixture made from dark chocolate (or white chocolate) and cream.

Ganache can be made in large or small quantities. Because of the chocolate in ganache, it does thicken up while icing a cake.

It can easily be warmed again for a thinner consistency.

Ganache can also be piped onto cakes to create borders and lettering.

What you need

• 250ml (9 fl oz) cream



• 250g (9oz) Dark couverture chocolate (or white chocolate) cut into small pieces



• Saucepan



• Bowl



• Whisk
  

Optional Flavors

Orange or peppermint liqueur, or any flavour that you like.

Making the Ganache

1. Place the cream into the saucepan and bring to the boil.



2. Place the chocolate in a bowl.



3. Pour over the cream and stir together using the whisk.



4. Let the mix cool sightly, until it just begins to harden, before using.



5. If you are not using it immediately, store in the refrigerator in a sealed container and bring back to room temperature before use.
   

Usage tips

• Ganache that has thickened when cooled works well to ice a cake.
  
  
• Ganache that is still warm works well to drizzle or pour over a cake.


If the ganache need to warmed place the bowl in a sink filled with hot water.


• Fruit, pretzels, or candy can be dipped into any remaining ganache.
  

Tips

• Use as a filling between cake layers by whipping ganache until the mixture has cooled and is light and fluffy. Do not over whip.



• If you are going pipe the ganache make sure it is thick enough to hold its shape.



• Flavor the ganache with extracts and liqueurs.