Chocolate ganache

Chocolate ganache
  • Serves icon Makes enough to fill and ice 1 sponge cake.
  • Time icon Hands-on time 5 min, plus standing time 3 min.

Every cook should have this recipe for rich, silky chocolate ganache up their sleeve. This recipe uses a ratio of 2:1 chocolate to cream. Serve hot over ice cream and pancakes, or leave until cooled and thickened to fill and ice cakes.

Cakes, cheesecakes, hot chocolate and truffles: take a trip to choc heaven with our favourite chocolate recipes.

Ingredients

  • 300g good quality dark or milk chocolate
  • 150ml double cream

Method

  1. Grate the chocolate into a heatproof bowl.
  2. Gently heat the double cream over a low-medium heat in a small pan until steaming but not simmering (if it’s too hot the chocolate may split). Pour the cream over the chocolate and leave for 3 minutes, then gently stir until smooth and glossy.
  3. Use it hot: as a dip for fruit, or poured over ice cream, pancakes. Use it cool: (but still runny) as a pouring glaze for cakes or for filling tarts (chill the ganache in the tart case for a smooth finish). Use it cooler: (and thickened) for filling and icing cakes and cupcakes, or when a whipped ganache is called for.

delicious. tips

  1. This recipe makes enough to fill and ice one sponge cake.

Recipe By

Jess Meyer

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