DARK CHOCOLATE GANACHE

Dark Chocolate Ganache is my go to recipe for quick cake icings. I love chocolate truffle cakes and this is an easy and quick recipe to get the yummy chocolate taste in your cakes.

You can adjust the consistency of ganache according to your requirement. For icing cakes or making piped patterns we usually use the ratio of 2:1 that is two parts of chocolate and one part of cream.

For filling or for making cake pops I use 1:1 so that makes it equal parts of chocolate and cream.

The weather also plays an important role while making ganache as the major component of ganache is chocolate, so while in summers 2:1 might work well as the chocolate does not harden but during winters 2:1 ratio might give you trouble while piping as the chocolate in the ganache gets hardened. You can also try 1.5 :1 chocolate and cream ratio, so basically you have to adjust the consistency of the ganache according to your requirement and the weather conditions around you.

Ganache can be stored in an air tight container in a refrigerator for 2 weeks. You can also store it in the freezer for upto a month more than that I don't think you will be able to resist as you might gobble it up just the way I do :)

INGREDIENTS

250 gms Dark chocolate

250 gms cream (I've used amul cream)

METHOD

1. Chop the chocolate finely and keep it in a bowl. It was too hot here and so my chocolate did not need any chopping as it was completely melted.

2. Take a heavy bottomed pan and add the cream to it. Heat the cream well but do not bring it to a boil.

3. Add the hot cream to the chopped chocolate bowl and cover it for a few minutes.

4. Mix it well with a spoon till the cream and chocolate combines well and comes together. Ganache is ready, let it cool and use as per your requirement.


PICTORIAL GUIDE

1. Chop the chocolate finely and keep it in a bowl. It was too hot here and so my chocolate did not need any chopping as it was completely melted.

2. Take a heavy bottomed pan and add the cream to it. Heat the cream well but do not bring it to a boil.

3. Add the hot cream to the chopped chocolate bowl and cover it for a few minutes.

4. Mix it well with a spoon till the cream and chocolate combines well and comes together. Ganache is ready, let it cool and use as per your requirement.

                                                      HAPPY COOKING!! 😊