Sunday, 18 May 2014

Chocolate Ganache

Chocolate Ganache


This is my favorite kind of frosting. First because it is the easiest to make. Secondly because its chocolate and I end up licking the mixing jar..:) You can simply smother it on the cake and add some sprinkles. You can dip cupcakes in the ganache. You can dip fresh fruits, shortbreads, cookies etc to enhance the flavor.
The amount specified here is good enough to cover a 8 inch cake completely.

Ingredients

220 gm dark chocolate
1 cup cream
4 tbsp butter

 Chop the chocolate into very small pieces. I prefer grating it. Melt the chocolate and butter in a double boiler. 

Alternatively you can melt it in the microwave. First micro it for 1 minute. You will see that the butter has almost melted.. Then put it in for another minute. It will be half melted. Take a spoon and mix vigorously. If there are still some lumps left you can put it in for 30 seconds. While melting chocolate in the microwave you have to be very careful as it can burn easily.

Another important thing while melting chocolate, either in a double boiler or microwave, is that water is chocolate’s worst enemy.


Once the chocolate has melted mix in the cream. Mix well so that it is smooth and glossy. 

Your ganache is ready to be used on the cakes. 




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