Ganache
Ganache
is one of the most luxurious of all the icing, a pure blend of velvety smooth
chocolate and cream. Once made it’ll need 15 – 30 minutes to thicken up before
use, but keep an eye on it because it will gradually become too thick to use. This
quantity makes enough to cover a 20 cm (8 inch) round cake.
Dark
chocolate ganache
300
ml ( ½ pint) double cream
300g
(10 oz) good quality dark chocolate, chopped
Heat
the cream in a medium, heavy – based saucepan until it is bubbling around the
edge. Remove from the heat and stir in the chopped chocolate.
Leave
to stand until the chocolate has melted. Turn the mixture into a bowl and chill
until the ganache is cool enough to hold is shape. The cooling time will depend
on the temperature the cream is heated to. As a guide, check after about 15
minutes, although it might take 30 – 40 minutes.
White
chocolate ganache
300
ml ( ½ pint ) double cream
300g
(10 oz) good quality white chocolate, chopped
Heat
the cream in a medium, heavy – based saucepan until it is bubbling around the
edge. Remove from the heat and stir in the chocolate.
Leave
to stand until the chocolate has melted. Turn the mixture into a bowl and chill
for about 15 minutes until cold.
Stir
in the remaining cream and whisk with a hand – held electric whisk until the
ganache just holds its shape. Don’t over-whisk the mixture or the cream will
start to curdle.
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