Chocolate ganache is my Nemesis.....

2014.06.16
 
This Luxurious, Silky Bowl of heaven should be in every ones Kitchen so I thought Id share my recipe with you. have a go even if its not right the first time round, you will have a bowl of immense yumminess to pour over ice cream or cake , maybe your cereal and lunch and tea?? Or is that a step to far?

 
Ganache Recipe
  • 500ml Double cream
  • 500g best quality dark chocolate, roughly chopped, use White Chocolate and Dark Chocolate for Milk Chocolate in equal measure

Pour the cream into a medium pan and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat. 

Have your chocolate in a separate bowl, chopped finely

Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.



I found this fab Video to help you out http://www.bbcgoodfood.com/technique/how-make-ganache 

 







 

Powered By OpenCart
Rainbow Bakes © 2017