Chocolate Ganache is the simplest of all icings that you can make in a hurry and still have your cakes looking great. On top of that it tastes heavenly, who doesn’t love chocolate 😍
As I keep on saying that I am not a cake decorator type person but still manage few simple icing techniques to make my cakes stand apart😊 this is one of them, very simple and quick.
Ganache is very versatile, you can make it in ‘Piping Consistency’ (for decorating your cakes with some shapes) or ‘Pouring consistency’ (for just pouring over your cake to give it a finished look) or as a ‘Truffle'(for filing between cake slices or making chocolate truffles). All these are very simple to do with same ingredients but with some minor changes.
- 500 grams Dark Chocolate Slab(better quality chocolate, better the taste of ganache)
- 200 ml fresh cream(you can even use cream collected from milk at home, just blend it with a spoon for a minute till it’s smooth)
- 2 tbsp butter(can be avoided but gives shine)
Ganache is a very simple mix of chocolate and cream in the ratio of 2:1 More the chocolate stiffer the ganache, and easier to make designs and pipe. While if you want to make it for pouring or dipping in something like dried fruits, strawberries, and truffles then make it in the ratio of 1:1 that is equal parts chocolate and cream. The process of making remains the same.
- Chop the chocolate and put in a mixing bowl(dark chocolate gives great results however, if you wish you can use milk chocolate as well)
- Heat cream in a pan, just till you see little bubbles appearing(you don’t want to boil it)
- Now pour this hot cream over the chocolate and add butter, mix slightly, then cover and keep undisturbed for 5 minutes
- Then start mixing till you get a lump free smooth mixture(if your chocolate is still not melting, heat it over double boiler for few seconds or in microwave for 10 seconds and then mix)
- There is a caution, don’t overheat as you don’t want a burnt chocolate taste and chocolate burns very fast so be really careful
- Now if you want to pipe it, let it rest in fridge for an hour and then put it in the piping bag and use
- For making chocolate truffles use cool 2:1 ratio ganache and shape small balls and dip them in 1:1 ratio ganache
- If you want to pour it over the cake, use 1:1 ratio and pour over the cake when it is warm.
Isn’t it really cool. So easy and quick😊 and here is a simple Chocolate Cake recipe to accompany this.