Updated: Nov 29, 2020
Chocolate ganache is the most amazing thing to be created EVER! It has so many uses, from piping onto cakes and cupcakes, dipping fruit, dripping down a cake and even eating with a spoon (don't judge me). I use semi- sweet chocolate but it can always be replaced with milk chocolate and even white chocolate. The only thing that changes is the ratio of chocolate to cream.
I have made a table to show you the ratios for each type of chocolate
Preparation time 15 minutes
Set time 1 hour- 2 hours
Yields 2 cups
Dark Chocolate Ganache
125 ml double cream
250 grams dark chocolate
Place the chocolate and the cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to a boil. Place the chocolate in a
Stir the chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.
Spread over the cake – tops and sides. Use a teaspoon in a swirling motion to achieve a textured finish.
For whipped Chocolate Ganache: set the chocolate in the fridge until firm, beat for around 4 minutes until light like buttercream.