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Cover: Loco for cocoa

19Apr 12

Dark Chocolate Ganache

Ganaches

Dark Chocolate Ganache is a sensuous, rich and creamy delight that can be used in meringues, biscuits, cakes, puddings, pancakes (like these oat and buckweat pancakes) or even enjoyed on its own.  You can pour and spread it, warm or cool over cakes and other desserts.  You can also whip cooled ganache to sculpt as icing or filling.  It’s very versatile, so once you know how, you can throw it together at any time to add to many other recipes.

You can also vary the proportions of chocolate and cream, depending on what you’ll be using the ganache for later.  This recipe is half cream and half chocolate, and is therefore very rich.  It is what I call a multi-purpose ganache.  The photograph shows both types of ganache: the molten version for spreading and the cooled version for  whipping, both of which are made from this recipe.                                                                                                                              

Ingredients:

  • 250g good quality chocolate (around 52% cocoa), broken into pieces
  • 250ml double cream

Preparation Guidelines:

  1. Pour the cream into a small saucepan and bring the mixture up to the boil on the hob, over a medium to high heat.  As the cream begins to boil – it will very quickly rise over the top of the pan, so you need to watch carefully to catch it at the right moment.
  2. Once you have removed the pan from the heat, add the chocolate pieces.  Let them sit in the cream until they melt and then stir them in with a wooden spoon.  Once completely melted and combined, pour the ganache warm over your chosen pudding, or leave the mixture to cool for later use.  Before you put it in the fridge for cooling, cover the surface directly with a piece of clingfilm to avoid the ganache forming a skin.

Notes:  Take care not to let ganache cool too much as it can become stiff and unworkable.

You can experiment with adding different flavours and liqueurs to your ganache.  Try 2-3 tablespoons of one of these: dark rum, orange liqueur, mint liqueur, coffee liqueur, raspberry liqueur, Disaronno Italian liqueur or hazelnut liqueur or essence.  If you want a sweeter Ganache, add 1-3 tablespoons of sugar to the hot cream.

Time:   5 minutes to prepare, 5 minutes to cook, plus cooling time

Cocoa Treats: 2-3 servings, or 400g to use in other recipes.

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3 comments

  1. The danger in this recipe is that I would make it and just eat it by the spoonful!

    Reply
  2. […] any topping or frosting you can think of, so use your imagination and get creative!  Drizzle some dark chocolate ganache over the top, smother it in whipped cream, or pour a cappuccino on it. The possibilities are […]

    Reply
  3. […] top my cake with icing sugar, but if you have a preference for chocolate, you could make this dark chocolate ganache to cover […]

    Reply

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