Chocolate Ganache

Introduce

Chef :

Hiroko Liston

Chocolate Ganache

Chocolate Ganache is made by heating Cream and Chocolate. Most commonly, you warm the Cream first, pour it over the chopped Chocolate, then mix well. Heating Cream and Chocolate can be done quickly and easily using the microwave. You can add whipped Cream to it.

Ingredient

200 g

Dark Chocolate

100-200 ml

Cream *100ml for firm ganache, 200ml for soft ganache

1 tablespoon

Rum OR Brandy *optional

200 ml

Cream *whipped

100 ml

Cream

Cooking instructions

* Step 1

To make Basic Chocolate Ganache, place Dark Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Add Rum/Brandy if you add it. Stir until smooth.

* Step 2

*Alternatively, place chopped Dark Chocolate in a heatproof bowl. Bring Cream in a saucepan just to the boil over medium heat. Pour the hot Cream over chocolate. Add Rum/Brandy if you add it. Stir until smooth.

* Step 3

To make Chocolate Mousse Ganache, make firm ganache first, then allow it cool. Fold in the whipped Cream gradually and gently mix to combine. *Note: If it turned too soft, cool it in the fridge, stirring occasionally, until firm enough.

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