Recipe For Chocolate Ganache

Recipe For Chocolate Ganache

Recipe For Chocolate Ganache For the chocolate lovers, this is one exotic, mouth watering recipe that is delectable and too good to resist. The chocolate ganache is a French way of making chocolate icing of pouring consistency.

It uses bitter cooking chocolate which is melted and whisked with double cream to give it a silky hue. The chocolate ganache can be used to ice cakes, dip cookies, make chocolates and even used as cake frosting. A pure chocolate ganache is made up of heavy cream and cooking chocolate. You can also add coffee, liqueur and vanilla to it as an interesting option. Here is a simple recipe for chocolate ganache that will leave you pining for more.

For the ingredients you will need

400 gms of dark cooking chocolate
250 ml of thick cream
1 capful of rum
120 gms of castor sugar (optional)

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Method

Chop the chocolate pieces and melt them in a double boiler or a pan that is hung over boiling water. Make sure that the pan does not touch the water surface. Allow the chocolate to melt and stir it gradually. As it melts it will take on a silky hue. Add the sugar for extra sweetness.  In another vessel, bring the cream to a boil. Now add the cream to this melted chocolate mixture, whisking it well. Put the rum and give it one final stir. Your chocolate ganache is now ready.

Make your chocolate cake and divide it into two layers. Cover one layer by pouring the chocolate ganache. Put the other cake layer on top and cover the entire cake with the chocolate ganache.

You can reduce the consistency of the ganache by allowing it to cool at room temperature. It will become thicker. With a wooden spoon you can layer the cake till it is completely covered with chocolate. Alternately you can dip plain cookies in the chocolate ganache and put them in the refrigerator to chill.

Important things to be kept in mind while preparing chocolate ganache

Always use cooking chocolate for making ganache. The cooking chocolate is strictly for commercial uses. Any other chocolate will destroy your recipe. Chop the chocolate for ease in melting and also to retain the chocolate’s velvety hue. There should be no water in the bowl that holds the chocolate. Water tends to make the chocolate lumpy. Also avoid over cooking or over heating the chocolate as the chocolate loses its flavour. For that reason never allow the vessel holding the chocolate to touch the boiling water. Never cover the melting chocolate with a lid as that too will allow condensed water to fall into the chocolate.

Whether you want the ganache to be used for cakes or truffles, find your on perfect consistency. More of cream for a thinner consistency and more chocolate for a thicker consistency.

Chocolate ganache is known for its varied uses. You can also freeze it for later use. All that will be required is to melt the frozen ganache in a double boiler. Frozen ganache lasts for 6-10 months without losing its quality and texture.