We all love baking, especially when there are kids at home, mother’s are usually compelled to try out new recipes and bake cakes. Some people love to bake but are very cautious to venture in, owing to the measurements and the names of fancy ingredients that picture in the recipe.
Gather all your act together, and venture in to the field of baking and you would be marvelled in what can be created. Ganache, is one of the simplest fillings that can be used in varied forms to ice a cake, to layer it in a cake and even to pipe it on to cookies and cakes.
Basic Chocolate Ganache
Makes – About 1 cup
Takes – 10 minutes
Cooking Time – 5 minutes
Double cream – 250 ml /6 oz,heavy
Semi – sweet chocolate bar – 225gm/6 oz, broken in to small pieces.
Cut the semi-sweet chocolate into small pieces and place this in a heat-proof bowl. Take a sauce pan, and heat the double cream till the bubbles appear, this is the stage just before the cream starts to boil up. Remove the double cream off the fire and pour it into the heat-proof pan with the chocolate in it, as soon as the cream hits the chocolate, wait for 10 seconds, and then stir the mixture together and ensure that there are no chocolate lumps left out.
The yummy ganache filling is ready. This ganache filling can be poured over cakes as a semi-fluid icing. Once the ganache filling is cooled place it in the fridge for an hour and pipe it into an icing pipe, or a piping bag. This icing can be used to decorate over the cakes. Buy tart shells and pipe the ganache fillings into them, these are perfect for snacks and desserts.
White Chocolate Ganache
Makes – About 1 cup
Takes – 6 minutes
Cooking Time – 2 minutes
Double cream – 250 ml /6 oz, heavy
White chocolate bar – 225gm/6 oz, broken in to small pieces.
Cut the white chocolate into small pieces and place this in a bowl. Take a Heat proof bowl, and heat the double cream in a microwave for 2 minutes, ensure that the cream does not boil too much. Take out the double cream from the microwave and put the white chocolate pieces, and stir the mixture together and until the chocolate and the cream is well integrated and no chocolate pieces left.
The white chocolate ganache is ready; these are excellent condiments, to hot donuts and would be devoured by, kids’ hungry from school. If you want to pipe the ganache on to the cake ot cookie place it in the fridge for an hour, until it is set well. To layer the ganache between the layers of the cake, can add nuts or walnuts into it and this would be a yummy cake.
Note: The same method can be used to make dark chocolate ganache. Replace the semi-sweet chocolate, with dark chocolate according to your preference in the same quantity.
Try out these lip-smacking ganache recipes and use these as fillings and sauces for your dessert.