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100 ml fresh double cream
40g caster sugar
30 ml whole milk
125g dark chocolate, 70%
40g butter
Chocolate ganache is often used as a delicious filling for macarons, cupcakes and cakes. It is very easy to make and you can easily process it in bakings. We recently used it in our chocolate Easter cake and it was very much enjoyed by our visitors, as well as our the little monsters.
How to make chocolate ganache
Chop the chocolate into small pieces.
Bring half the cream, milk and sugar to the boil.
Add the cream mixture gradually to the chocolate.
Add the butter and stir it all firmly together.
Pour the mixture into a cold bowl and add the other half of the double cream
Pour in the cream slowly while you keep stirring.
Stir until all is well combined.
Cover the bowl and let the chocolate ganache set in the refrigerator for at least 2 hours, preferably leave it in the fridge overnight
Stir the ganache until loose before using it.
We used chocolate ganache in our Easter cake!
There are many recipes for bakings and bonbons in which chocolate ganache is used, so have fun with this basic recipe!