This is easy to make and can be used to top any chocolate cake or hot as a sauce with desserts. sing the proportions below it will set about as hard as butter in the fridge so is good for truffles or if you want it to hold its shape when piped. You can use equal portions of cream and chocolate for a thinner ganache.
Ingredients:
200g chocolate
100ml cream
optional - 1 tablespoon glucose syrup & 1 tablespoon butter - these help make it shiny.
Directions:
Place chocolate in a bowl
Heat cream until it just starts to boil (note if you want flavoured ganache add extras to the cream before you heat it eg: a few mint leaves or grated orange rind - then strain it once it is boiled).
Pour the cream over the chocolate,
making sure it is all covered. Then let sit for a couple of minutes.
Stir
until it becomes smooth.
Pour it over a cake just like that or as I prefer leave bowl on the bench until ganache reaches a spreadable consistency and pipe in swirls onto cupcakes. You can also mix ganache into butter cream for a real chocolatey tasting icing.
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