Chocolate Ganache is one the most powerful “ingredient” when it comes to pastry. It makes everything look so fancy, yet so difficult to make. But totally not true !
This amazing recipe requires only two ingredients to make and the best thing about it is that the exact same recipe can be done 3 different ways. Today we’re showing you the poured version, but we will soon post the whipped and spread techniques aswell.
There are 3 basic recipes when it comes to ganache : Dark Chocolate Ganache (most easy to make out of the three), Milk Chocolate Ganache and White Chocolate Ganache (most difficult to make out of the three). Starting with dark chocolate episode we will continue with other versions too.
This recipe can be done in two different versions : microwave or stovetop. If you’re an impatient person (just like us) then use the microwave technique following the described steps. If not the stovetop version will work just as fine.
Microwave Version :
Combine chocolate and cream in a heatproof bowl
Microwave on high for 1 minute interval, stirring for 2 minutes in between
This should take 2-3 times max
Stir until there are no lumps
DO NOT microwave for a long time without stirring as the chocolate will burn
Stovetop Version :
Bring your cream to a rolling boil (this just means a boil with bubble all over the surface, to just around the outside edges)
Turn off the heat and add the chocolate to the saucepan
Stir until there are no lumps
DO NOT let the cream boil over
Pour your ganache over your sweet treat
After using the desired amount transfer the ganache in a bowl
Cover it with plastic wrap and make sure the wrap touches the surface of the chocolate
Store in the room
temperature if using in a few hours or in the fridge
It can be stored in the fridge for up to a week
You can microwave it when needed to desired consistency
Photography by Eranda Janku, unless otherwise stated
