Basics: chocolate ganache
This recipe makes 2 types of chocolate ganache depending on how long you let it rest after mixing together. Use for either pouring or piping over cakes and other baked goods.
Basics: chocolate ganache
This recipe makes 2 types of chocolate ganache depending on how long you let it rest after mixing together. Use for either pouring or piping over cakes and other baked goods.
Tools
Ingredients
600 g dark chocolate
300 g heavy whipping cream
Step by step
Pour the cream into a heavy bottom saucepan and heat to a soft simmer. Pour over the dark chocolate and let sit for 2 minutes.
Mix the chocolate and cream together on stir speed until they are completely combined. This will take about 2 minutes.
This shiny hot mixture is called "pouring ganache" and can be used for flooding cakes and cupcakes or as a chocolate fondue.
To make a more firm ganache: cover the pouring ganache with cling film and let rest a room temperature for at least 4 hours. Transfer to the bowl of a stand mixer fitted with the Wire Whisk and mix for 3 minutes on speed 2 until lighter in color and firm but still pipeable. Cover with cling film and let firm up at room temperature for another 2 hours. Pipe onto cakes and cupcakes.
