How To Make Chocolate Ganache
If you’ve ever wanted to master that silky-smooth, glossy goodness that takes cakes, cupcakes or tarts to the next level then chocolate ganache is it! This easy fool proof chocolate ganache recipe only uses 3-ingredients and is the perfect balance of sweet and rich. Made from a mixture of milk and dark Chocolate, so it hits that perfect sweet spot every time. Whether you are dunking, drizzling, spreading or piping, it is the perfect finishing touch to your baked goods!
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Print Pin Rate this RecipeIngredients
- 100 grams Menier Milk Chocolate
- 100 grams Menier 70% Dark Chocolate
- 220 millilitre Double cream In the US, double cream is called heavy cream
Instructions
- Finely chop both chocolates and place in a heatproof glass bowl. The smaller the pieces, the more easily they’ll melt.100 grams Menier Milk Chocolate, 100 grams Menier 70% Dark Chocolate
- Pour the cream into a small saucepan and set over medium heat. Stir gently until it’s steaming hot – look for tiny bubbles forming around the edges. Don’t let it boil!220 millilitre Double cream
- Pour the hot cream over the chopped chocolate. Cover the bowl with an upside-down plate to trap the heat and leave it for 1 minute.
- Remove the plate and begin stirring from the centre outward using a spatula or whisk. Continue until the ganache is smooth, glossy, and fully combined.
