How to make Chocolate Ganache

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

Ingredients

125 ml double cream

250 grams dark chocolate

Instructions

1. 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

2. Stir the chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.

3. 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.