Chocolate Ganache - 4 Ways
Ingredients
Rule of thumb: Use equal amounts of chocolate to cream 1:1
250g dark chocolate (50% is best)
250ml (1 cup) Tatua Cooking Cream
Method
- Chop chocolate into small pieces. Place the chopped chocolate in a medium heatproof bowl.
- Heat Tatua Cooking Cream in a pot or microwave until almost simmering (bubbles will start to form around the edge of the pot or bowl)
- Pour hot cream over the chopped chocolate and leave to stand for two minutes.
- Stir until the chocolate is fully melted into the cream - it may not look like it will come together, but it will.
GANACHE 4 WAYS -
DIPPED & DRIZZLED
When the ganache is still warm, it can be used to drizzle over muffins, cakes, or dip fresh fruit or marshmallows into like a fondue.
SLATHERED
Place ganache into the fridge for 1 hour and it will thicken or leave at room temperature to thicken slowly.
Slather the thickened ganache over chocolate cake with a spatula or the back of a spoon.
WHIPPED
When the ganache is cool it can be whipped with an electric beater or by hand with a wooden spoon, to be used as a luscious, whipped topping.
Using a piping bag with a star nozzle, pipe whipped ganache onto cupcakes.
