Chocolate Ganache
Chocolate Ganche 1:1- 1 part chocolate to 1 part cream will make a Pourable Glaze. 2:1-2 Parts chocolate to 1 part cream will make a pourable ganache which will work for trifles or cake fillings but not frosting. 3:1-3 parts chocolate to 1 part cream will make a frosting for cakes.You can whip this up too for a lighter texture. 4:1-4 parts chocolate to 1 part cream will make pliable candy.
Servings 1 cup
Ingredients
- ½ Cup /180 Grams Chocolate-Chopped
- 3 teaspoon ,90 Grams Cream I used Amul
- 2 tablespoon Coffee Decoction mix 1 teaspoon instant coffee with 1 tablespoon water
Instructions
Microwave Method-Microwave the cream first for 1 whole minute or till its bubbling.Add the chopped chocolate to it and microwave for 1 minute with 30 second burst.
- Add the coffee and using a spatula to mix everything together. The Chocolate would have melted and mixed completely in the cream leaving no lumps.
- If the chocolate hasn't melted and you find pieces in the ganache,microwave again for 30 seconds and mix.
- Refrigerate for atleast 2 hours before using.
Double Boiler Method- Use your milk boiling cooker(yes thats a double boiler) or keep a heat proof bowl over gently bubbling water.Add the chocolate and cream and let it heat.
- Mix with the spatula till all the chocolate has been incorporated
- Refrigerate for atleast 2 hours before using.
Notes
Chop your Chocolate well.If there are big pieces in it the chocolate might not melt in the cream.
The ganache may seem runny when just made.Once you refrigerate it, it will set more.
The ganache may seem runny when just made.Once you refrigerate it, it will set more.