Chocolate ganache recipe
Make your cake look and taste amazing with this chocolate ganache recipe. It's versatile and super easy to make with only 2 ingredients needed. It will complement and uplift a wide variety of cakes. It's the only chocolate icing/frosting recipe you ever need.
Equipment
- 1 kitchen scale
- 1 measuring jug
- 1 Mixing bowl
Ingredients
- 200 ml heavy cream
- 200 grams milk chocolate best quality possible
Instructions
- Break the chocolate into small pieces in a heat proof bowl.
- Heat the cream until very hot but not boiling.
- Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed and uncovered to soften the chocolate.
- whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
- Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.
- The ideal consistency should be thick but spreadable
The chocolate ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.
Notes
Chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
Don't Cover the Bowl: Covering the bowl while the chocolate and cream are resting can cause condensation which can drip back into the mixture and cause it to split or seize.
