Ingredients
Dark Chocolate Ganache
-
150g dark chocolate, chopped
-
150g thickened cream
Milk Chocolate Ganache
-
175g milk chocolate, chopped
-
½ cup (125ml) thickened cream
White Chocolate Ganache
-
220g white chocolate, chopped
-
1/3 cup (80ml) thickened cream
Method
-
1
Place chopped chocolate into a small, heat proof bowl, set aside. Melt cream in a small saucepan over low heat until it just comes to a gentle simmer – do not boil. Remove from heat and pour over chocolate. Allow to sit for 3-4 minutes, before mixing until smooth.
-
2
Allow to come to room temperature before placing in the fridge until it is a spreadable consistency.
Recipe tips:
Double ingredients to fill a 2 layer cake or generously pipe on a batch of 12 cupcakes.
Recipe alterations:
- Choc Peanut: Swirl 1/3 cup of smooth peanut butter through your ganache for a choc peanut hit!
- Choc Mint: Add 3 tsp Queen Peppermint Extract to your ganache.
- Choc Hazelnut: Swirl 1/3 cup of Nutella through your ganache and top with roasted hazelnuts.
Comments & Reviews