🍩 My FAVORITE chocolate Ganache receipe 🍩
Ganache is one of those best kept secrets that seriously should not be a secret!
It’s a two ingredient secret weapon thats heated and stirred until it’s silky and smooth and an amazingly beautiful rich colour!
It’s not only quick and easy, just as I like it, it’s uniquely versatile.
Its perfect for layering in between cake layers, covering cakes, cupcakes and donuts! Using it as a dipping sauce ( strawberries anyone)for churros and even sugar cookies! It works amazing to pour over brownies and ice cream or even your christmas pavlova! It’s an endless list of what you can do!
Like I said- chocolate ganche should not be a secret and most definately a receipe in any households arsenal!!
I know there are allot of receipes that tell you to use certain chocolate chips and certain chocolate for ganache. I have never had a problem with any chocolate I have used. I do tend to use a chocolate that I love!
For this I used a Nestle Milk Chocolate and normal pouring cream.
The only “issue / difference” that I find is when I used a chocolate chip/ compound it doesn’t always melt as thoroughly as others.
Tips and Tricks
if your chocolate doesn’t melt all the way through after you added it to the cream - I prefer to give it a quick whizz with the hand blender and being careful not to incorporate any bubbles
Chop your slab chooclate into smaller pieces - this helps it melt easier
Cool the ganache considerably before you use it to pipe onto cakes/cupcakes
Let the chocolate and warm cream sit for a few minutes after you have added them together- the warm cream starts melting the chocolate
Chocolate Ganache Receipe
For me, I prefer to keep it to the basic 2:1 ration! 2 parts chocolate and 1 part cream
80g cream
160g chopped chocolate
To cover a large bundt cake ( as pictured below)
warm your heat proof bowl in the microwave ( dont ask why as you warm the cream in this bowl to - this is just how Ive always done it)
Add your 1 part cream ( this video I used 80g) so add 80g cream and warm it up - 1 minute will do
Add your chopped chocolate ( again this video) 160g of chopped chocolate or your chocolate chips
Let it sit for 30 seconds and start to stir, be careful not to add bubbles or stir vigorously! ( you can see I did not follow my own advice here as I was in a hurry!) It will combine!
Stir slowly and before you know it the chocolate and cream will have combined
Let it cool slightly before you use it - I like to start using it for cakes ect when it looks like a peanut butter consistancy
Cake mix used for this Chocolate Bundt cake is the very same Cake/Cupcake Mix that is used in the Cake Kit!
