Chocolate Ganache

Ingredients

• 250g/ 8oz dark chocolate or semi-sweet chocolate block ((up to 50% cocoa, Note 1))
• 1 cup thickened / heavy cream (, pure cream or whipping cream (Note 2))
• 375g/ 12 oz milk chocolate block ((Note 3))
• 1/2 cup thickened / heavy cream (, pure cream or whipping cream (Note 2))
• 400g / 14 oz white chocolate block ((Note 4))
• 1/3 cup + 1 tbsp thickened / heavy cream (, pure cream or whipping cream (Note 2))
• See Chocolate Truffles recipe ((less cream for firmer ganache))

Steps

1. 1

   Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl - including all those little powdery shards!

2. 2

   Heat cream: Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil - it might cause the chocolate to split or go grainy. (Note 6)

3. 3

   Pour cream over chocolate: Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.

4. 4

   Wait 10 minutes: Leave for 10 minutes. Do not cover (Note 7).

5. 5

   Stir until smooth: Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)

6. 6

   Milk & white chocolate only: Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir - this should be enough to fully melt the chocolate. (Note 5)

7. 7

   Troubleshooting: If your ganache splits (ie. oil streaks) or is grainy, or it's too thick or thin, see above in post for how to fix these problems.

8. 8

   Cooling: If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don't get a skin forming) and continue to cool.

9. 9

   Pourable / dipping sauce / pour glaze - allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required - pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.

10. 10

    Spreadable frosting - cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 - 20 minutes.

11. 11

    Whipped Ganache - Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.

12. 12

    Truffles - cool overnight in the fridge until firm. Use this Chocolate Truffles recipe.

13. 13

    More ideas and uses - Click here: What to do with chocolate ganache !