Friday 3 August 2012
chocolate ganache
Well, technically the term chocolate ganache is redundant since you can't have ganache without chocolate, can you?
This is my go-to recipe when anything needs chocolatising--cookies, cakes, pies...it's easy to make and tastes so good.
Chocolate Ganache
Ingredients
100g dark chocolate
50g milk chocolate
1 cup heavy cream (aka whipping cream)
1.5 tbsp rum
Directions
- Break up chocolate into small chunks and place in heatproof bowl
- Heat cream in a saucepan until simmering or just boiling
- Pour heated cream over chocolate and whisk until well-combined and smooth
- Stir in the rum
Note: You could use 150g of dark chocolate instead of dark and milk chocolate if you prefer. I generally use the Lindt Excellence range for my ganache
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