The Chocolate Ganache. The chocolate ganache that glazes your cakes and pastries is the same chocolate ganache that you roll into truffles, with one very important exception: the proportion of cream to chocolate. Chocolate ganache is a basic pastry component utilized in for a wide variety of uses. Ganache (/ɡəˈnɑːʃ/; French: [ganaʃ]) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

You don't want to do it too quickly, or you'll end up with more air bubbles in your ganache. Stir it gently until it all comes together to a nice. #chocolateganache #chocolatesauce #ganache This chocolate ganache is so easy to prepare. Chocolate ganache is simple and delectable dessert topping. You can cook The Chocolate Ganache using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The Chocolate Ganache

Prepare 1/2 litre of Water.
It's 1/2 tsp of Salt.
Prepare 1/4 tsp of Vanilla Extract.
It's 30 gm of Unsalted Butter.
You need 200 gm of Dark Chocolate.
Prepare 100 gm of Heavy Whipping Cream.

The key to making ganache the right consistency for your particular application is knowing both the ratio of chocolate to cream to use and the temperature the mixture should be at. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly.

The Chocolate Ganache instructions

Put a deep & large vessel on the Gas Stove- This is required for the ‘Double Boiler’ technique.
Take the Dark Chocolates cut into very small pieces and put it into another large heat resistant glass bowl but that needs to sit on the initial vessel with water on the stove & the top bowl shouldn’t touch the water at any point during this double boiling process.
Once the chocolate starts melting slowly- gradually add into it the salt, butter & vanilla extract and keep whisking continuously & a bit vigorously.
Now, it’s turn for heavy cream to set inside the melted chocolate mixture...keep on whisking the same way as before & on the double boiler itself....
Once everything is completely melted and we get to see a shiny rich chocolate mixture without any single lumps or air bubbles trapped inside it, also that should reflect a nice supple sheen onto it's overall texture...take it out from the double boiling vessel.
And, now we should put it on the gas stove directly- roughly for about 5/6 minutes time while whisking again continuously until it’s quite thickened in it's texture... That’s the point we should put off the gas oven & allow it to come to the room temp. & then refrigerate the same for at least 1 hr. until taken out to be used.
Our all time favourite CHOCOLATE GANACHE is all set now, to put our bellies on fire..

Another way to make ganache is by heating chocolate and cream together in the microwave. If you leave it for longer than this, the chocolate may. This recipe can be doubled or tripled. Be sure to check out the how-to VIDEO below the recipe! The choice of chocolate is important while making a chocolate ganache.