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2 Ingredient Dark Chocolate Ganache

Written By Manu Saxena Kabra on Saturday, March 19, 2016 | 12:46 AM

Ganache is a rich mixture of chocolate and cream that can be used as a frosting or filling. Depending on the intended use, different ratios of chocolate to cream are used, to create anything from a light glaze to a dense standalone truffle.

Although this mixture is remarkably rich and luxurious, it is extremely easy to make.

Here is a recipe for simplest and yummiest step by step recipe procedure of all cake/cupcake frosting.

Ingredients:

Dark chocolate
Heavy Cream
Butter:  (optional - it gives shine to your Ganache)

Before proceeding into the procedure lets understand the ratio used for making Ganache.

Ratio for Ganache:




Procedure for Whipped Ganache - Cake layer filling



Ratio : 1:2 (chocolate:cream) Step 1: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs,  Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add butter and flavor of your choice at this point -- Optional) Step 4:  For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.   Procedure for Piping Ganache - Cake/Cupcake Decoration 
  Ratio :  2:1 (chocolate: cream) Step 1: Cut your cake into slices Step 2: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs,  Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add butter and flavor of your choice at this point -- Optional) Step 4: Allow it to cool until thick, then whip with a whisk until light and fluffy.



Procedure for Glaze Ganache --- Glazing Cake :






Ratio :  1:1 (chocolate: cream) Step 1: Chop the Chocolate slab into small pieces. Step 2: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few secs,  Step 3: When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (you can add flavor of your choice at this point -- Optional) Step 4: Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
 
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1 comments :

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