💾 Archived View for brettscaife.net › recipes › ganache.gmi captured on 2024-12-17 at 09:51:39. Gemini links have been rewritten to link to archived content
-=-=-=-=-=-=-
250g chocolate (min. 75% cocoa), chopped 250ml double cream
1. Place the chocolate into a bowl.
2. Heat the cream in a small saucepan over medium heat. Bring it just to the boil, watching very carefully as it's liable to boil over.
3. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.
4. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. For a fluffy icing or chocolate filling, allow it to cool until it thickens then whip with a whisk until it reaches the desired texture.