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Hello foodies,
Learn this week how to make the perfect chocoate ganache. This recipe is ideal for all your cakes filling and covering and also to make easy chocolate truffle.
As Christmas is coming up i have decided to show you how to make the best chocolate ganache for you to realise how easy it is to make.
From this recipe we will make many other sweets but first lets make this ganache. Here i use some “couverture chocolate”. Fancy word for the high end of choclate making. You will find than most of your fancy chocolate you buy in a fancy shop use similar chocolate. But what does it mean? well it means that your chocolate as a high percentage of Cocoa Butter, associated with higher quality chocolate. Most chocolate in confectionary uses vegetables fat as it is cheaper and lots of sugar.
So please yourself and find some dark chocolate with a percentage of cocoa butter over 55%. in this recipe i am using a mix of 69% and 85%. Every brand such as “Callebault, Coco Barry, Weiss, Lindt.. ” have a very different range of product on the market. But that is for another day when i will do a full talk about Chocolate.
Meanwhile enjoy this recipe. It is a bloody good Ganache
Lets get cooking.
Frenchy
Ingredients
Instructions
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This recipe makes about 550g of ganache
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Using a digital scale, measure all your ingredients.
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Add the cream to the sauce pan.
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Add half a tea spoon of vanilla paste and bring the cream and vanilla to simmer.
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Meanwhile, break or chopped your chocolate. I often reuse my left over chocolate for ganache (no wastage).
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Put your chocolate in a large bowl.
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Check that your cream is just to simmering point.
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Pour the cream onto the chocolate.
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Add the butter.
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Let it seat for 1 minute.
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With a spatula gently stir everything together.
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Keep stirring until all ingredients are combined and there is no chocolate lumps.
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The butter makes the ganache extry shiny.
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It should look smooth and velvety. Taste it :) Yum isn'it?
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Keep in a airtight container until you need it. Happy cooking Bon Appetit. Frenchy.
Notes
You can keep your ganache in the fridge for up to 5 days well covered.
If you decided to work with it later make sure to leave the ganache at room temperature to soften prior making a cake.
You can use ganache for your tart or even whipp it a little... Chocolate ganache goes everywhere.