Chocolate ganache
- Portion size: Makes enough to fill and ice 1 sponge cake.
- Hands-on time 5 min, plus standing time 3 min.
- Difficulty: easy
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.
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Ingredients
- 300g good quality dark or milk chocolate
- 150ml double cream
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Method
- Grate the chocolate into a heatproof bowl.
- 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.
- 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.
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