| Difficulty: | |
| Prep time: | 10 min |
The ideal chocolate for making ganache is a couverture variety with a cocoa content of 43-63%. In cold weather you might have to add a touch more cream or reduce the chocolate a little bit so that your ganache isn’t too hard.
You can choose either the stove top or microwave method to make your ganache
- 1.2 kg dark couveture chocolate (finely chopped)
- 600 mls pure cream (do not use thickened cream as this contains gelatin)
Stove Top Method
1. Pour cream into a heavy based pot and bring to the boil, take off heat
2. Pour over chopped chocolate and cover with cling film to trap the heat inside
3. After 2-3 minutes mix with a whisk until the ganache is smooth and free of lumps
4. Cover surface with cling film and let to cool completely, best to use it the next day
Microwave Method
1. Place chopped chocolate in a microwave safe bowl and pour cream over the top
2. Reduce your microwave power to 70% and set timer for 2-3 minutes (this may vary according to different microwaves)
3. After 2-3 minutes mix with a whisk until the ganache is smooth and free of lumps. If the mixture still has lumps, return to microwave in 1 minute increments until mixture is completely smooth
4. Cover surface with cling film and let to cool completely, best to use it the next day
If ganache is too hard to apply on the cake it can be bought back to its right consistency by heating it in the microwave oven in very short bursts of 10-20 secs. The consistency should represent peanut butter.
Note: You may like to make a big batch of ganache and then decant it into smaller containers and freeze.
However if you are planning on using the ganache in the next few days then we would advise keeping it in the fridge for guaranteed safety and bringing to room temperature before using.
Ganache can last in the fridge for up to a week, please check used by dates on the cream to confirm this.
