If you’re icing a cake or topping cup cakes, Nothing says mmmm! more than chocolate. A Ganache is pure chocolate and full cream.. Could it get any better than that 🙂

I have seen complicated ways of making a this but this easy method makes a perfect Ganache in a few easy steps.

You can use this Recipe for making Dark Chocolate or as we have made here a Milk Chocolate Ganche.

CHOCOLATE GANACHE RECIPE

Chocolate Ganache

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How to make CHOCOLATE GANACHE
Prep Time: 10 minutes

Ingredients
The ratio we Use to Make Ganache is –

• 1 Part Cream to 2 Parts Chocolate
• You can’t use Cups for Chocolate because If you use big Blocks or Small Chips the Amount could vary hugely.
• So 100g Cream 200g Chocolate or
• 5oz Cream to 10oz Chocolate etc.

You can use any Amount that suits you using this Ratio

Watch the full Video Tutorial

Instructions

1. Place the chocolate into microwave proof bowl. Pour the cream over the top.                                                                                                   Give the bowl a gentle shake to allow the cream to fill any gaps around the chocolate.
   Place the bowl into the microwave for 1 minute.
   Remove from the microwave and gently shake the bowl then allow to sit on the side for about 1 minute.

2. Place the bowl back in the microwave for 45 seconds.
   Remove from the microwave and gently fold the chocolate into the cream until throughly mixed together.
   Pop the bowl into the microwave for another 20 seconds and then remove for the last time.
   Leave the bowl on the side to completely cool down.

3. Place in the fridge until you are ready to use the Ganache.
   When you remove the it from the fridge if it has chilled too much it can be warmed for about 20 seconds in the microwave to make it more fluid for topping cakes.                                                             

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