How to make Ganache | Easy Chocolate Ganache Recipe

For the second day of making basic things, I decided to share this chocolate ganache that I made a while ago. I made this as a frosting for the chocolate cake I did during the Bakeathon. I fell in love with this ganache. While making this, I remembered the time I saw another person making it during a cooking show that I judged. It was fun seeing the contestant having all these things ready with her and making it during the showtime. She made an eggless chocolate mocha cake with with chocolate ganache, deadly combination right. 

Well during the bakeathon, I remembered that it's been a while since I made either and ended up making it again. I always love ganache and it's a pity I don't make it often. Well having my baking mojo back, I was glad I made this again. This is sorts of basic if you are baking, so I guess I can safely call this a basic still. 

That chocolate cake was so moist and delicious and on top having this frosting, literally ensured the cake disappearing fast.











Chocolate Ganache

Semi Sweet Chocolate, chopped - 3/4 cup
Heavy Cream - 1/2 cup
Butter, unsalted - 2 tbsp

How to make Chocolate Ganache

Roughly chop the chocolates and melt it in mw for 30 sec until it's soft. 

In a thick bottom pan, heat the butter and then add the cream. Bring to boil, simmer and add the melted chocolate, stir well. After couple of minutes, remove and let it rest. 

When the chocolate becomes warm, beat the ganache until creamy, smooth. The ganache normally sets well when it is cooled and beaten well.

If you are using this as frosting over a cake, use a spatula or knife and spread the ganache over the cooled cake. You will see a shine on the top after the ganache has cooled completely well.



Notes:

Instead of adding the chocolate to the cream mix when it's still on the stove, you can remove and add. I have done both ways and have not found any difference.

Also when you add the ganache to the cake when it is still hot, you will find it as only a sauce and not a thick cream. Allow it to cool and then you will find that it become a nice thick layer over the chocolate cake.


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