Chocolate Ganache

Name: Chocolate Ganache
Cuisine: British
Ingredients: 200 g Dark Chocolate; 100-200 ml Cream *100ml for firm ganache, 200ml for soft ganache; 1 tablespoon Rum OR Brandy *optional; 200 ml Cream *whipped; 200 g Dark Chocolate; 100 ml Cream; 1 tablespoon Rum OR Brandy *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Chocolate Ganache is made by heating Cream and Chocolate. Most commonly, you warm the Cream first, pour it over the chopped Chocolate, then mix well. Heating Cream and Chocolate can be done quickly and easily using the microwave. You can add whipped Cream to it.

Hiroko Liston @hirokoliston

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Ingredients

Basic Chocolate Ganache
200 gDark Chocolate
100-200 mlCream *100ml for firm ganache, 200ml for soft ganache
1 tablespoonRum OR Brandy *optional
Chocolate Mousse Ganache
200 mlCream *whipped
200 gDark Chocolate
100 mlCream
1 tablespoonRum OR Brandy *optional

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Steps

1

To make Basic Chocolate Ganache, place Dark Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Add Rum/Brandy if you add it. Stir until smooth.
2

*Alternatively, place chopped Dark Chocolate in a heatproof bowl. Bring Cream in a saucepan just to the boil over medium heat. Pour the hot Cream over chocolate. Add Rum/Brandy if you add it. Stir until smooth.
3

To make Chocolate Mousse Ganache, make firm ganache first, then allow it cool. Fold in the whipped Cream gradually and gently mix to combine. *Note: If it turned too soft, cool it in the fridge, stirring occasionally, until firm enough.