Chocolate Ganache

Whether you're making a cake or chocolate truffles, it's always good to have a ganache recipe up your sleeve! I've given a few different options for the varied things you might want to make.





Smooth & Silky

This formula will stay smooth if left at room temperature, and will go slightly firm if left in the fridge. As seen here. The cream in this recipe can be swapped out for coconut cream if you're wanting to make a plant based ganache.


200ml cream

150g dark chocolate


Heat the cream in a small pot on low heat until just simmering. Roughly chop chocolate and place in a bowl, pour over hot cream and leave to sit for 3 minutes, before whisking together. Cover with cling film and leave to sit at room temperature for one hour before using.


Buttery

This formula will set very quickly and is great for doing designs on cakes like this one. This is the recipe I use to make truffles.


125g butter

250g chocolate

125ml cream


Place chocolate and butter in heat-safe bowl and melt in the microwave, or over a pot of simmering water on the stove. If using the microwave, stir every 30 seconds so the chocolate doesn't burn on the bottom (you'll get tough bits in your ganache). Once melted, stir through the cream and set aside with a lid or cover with cling-film, pressing the cling-film to the surface of the chocolate, so it doesn't form a skin. Leave for one hour before using.