Chocolate Ganache

Chocolate ganache is the ultimate chocolate icing for cakes. It is rich, smooth and velvety. It can also be used as the base to making amazing chocolate truffles.

Ingredients:

  • 200g dark chocolate, at least 50% cocoa solids, chopped
  • 175ml cream

Method:

Place the chocolate and cream in a heatproof bowl and set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Leave for a few minutes before mixing slowly from the centre with a whisk. Stir until everything is incorporated and the ganache is glossy and smooth.

Refrigerate until firm and spreadable.

This ganache will keep for up to 2 weeks in the refrigerator.

Recipe from Bluebells Cakery

 

 

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