Ganache is one of those deeply decadent recipes that I used to be terrified of making. Not only was I meant to put chocolate directly in a saucepan, I was also boiling cream, two things that felt extraordinarly counter intuitive. Sadly, I would admire the ganaches of friends, family, and even the humble Woolworths mudcake without taking the leap and creating my own.
Fortunately, I eventually bit the bullet and gave it a shot.
This is what I came up with.
This easy chocolate ganache is so simple to make, sublimely silky and just perfect when cooled a little, then poured over a freshly cooled, rich chocolate cake, served in a jug as a rich, warm chocolate sauce, or as a dip for skewered fruit or romantic chocolate strawberries. It can also be left to cool, then whipped until fluffy then piped onto cupcakes.
- 200g of very high quality dark cooking chocolate
- 125ml of thick whipping or double cream (if you want a thinner ganache or a glaze, add an additional 50ml or thereabouts).
- 25g of butter (room temperature)
- Chop the chocolate well with a large knife and put aside. Make sure the chocolate is at room temperature.
- Heat the heavy cream in a small saucepan until just boiling. On my stove top this took 2 minutes on high but this will vary dramatically depending on your cooktop so simply watch it carefully.
- When the cream has begun to boil, remove the saucepan from the heat and add the chocolate pieces, stirring constantly with a whisk until the ganache is smooth, silky and shiny.
- Put the ganache aside to cool for a couple of minutes until it is just warm. This won't take long. For those of you who like to be precise, I measured this at 35c, yet a thermometer isn't necessary. There is a less scientific method that is no less effective. The pot should feel warm to the touch and a guilty finger sneaked into the sauce will find it a bit above body temperature.
- Add the room temperature butter to the chocolate mixture and whisk gently and constantly until the ganache is once again smooth and silky.
- If you're using this to top a cake, do use it immediately as this ganache will quickly thicken. Alternately, leave the ganache for a few minutes then use a palette knife or a silicone spatula to spead it gently over the cake.
- Lick the spoon.