Recipe:
- Finely chop the chocolate of your choice and keep it in a bowl and into a heat-proof glass bowl
- Heat cream on the stovetop until it just simmers. Make sure that the cream is not too hot, you do not want to end up with burnt chocolate.
- Once it just simmers, pour it over the chocolate, and let it rest for 2mins
- Now stir until you get the smooth texture
Ganache is an absolute masterpiece that allows you to up your baking game, it is a life saviour when it comes to decorating your cakes, ice creams, and spoons. Additional refrigeration of 2hrs gives you a perfect smooth spread for desserts and can be piped into use for numerous creative decorations.
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Note: Heavy Cream or Heavy Whipping Cream: Please ensure not to use half and half as the ganache won't set up properly, for non-dairy alternatives you may use canned coconut milk. A 1:1 ratio of cream to chocolate has to be used. The consistency and texture are just perfect to make your perfect chocolate ganache. If you don't have the time and wants a quick chocolate ganache to use as topping, check out Wonder ganache. The chocolate has a deep flavour and the texture is ultra smooth.
