Chocolate ganache, we use for everything from truffles to glaze cakes. Ganache is the process of adding warm cream to melted dark chocolate, and then stirring until it blends together into a rich, shiny, beautiful mass. Proportion of ganache depends on its use, such as, glazes and icings requires a thin consistency. A thicker glaze is needed for frosting or for rolling into truffles.
- Glaze and layer filling in cakes needs equal parts chocolate and cream.
- Chocolate truffles needs two parts chocolate and one part cream.
- Soft icing and pourable glaze needs one part chocolate and two parts cream.
- Dark Chocolate – 100 gms
- Warm Cream – 100 ml
- Melt chopped chocolate in a double boiler and gradually add cream in it.
- Stir with a whisk until smooth and shiny and looks like a creamy mass.
- Your ganache is ready.
- To use it for frosting: Let the ganache cool to room temperature. Beat it with a hand mixer on medium-high speed until fluffy and light in colour. This will take around 2-3 minutes. Now you can transfer it to a piping bag and use it as desired.
- For truffles: set the ganache in the refrigerator to cool. Remove the pan every 4-5 minutes and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently.