Ganache is a glaze, icing, sauce or filling for cakes and pastries. Chocolate Ganache is made by heating cream and chocolate. Most commonly, you warm the cream first and pour it over the chopped chocolate, then mix well. Heating cream and chocolate can be done quickly and easily using the microwave.


1. Basic Chocolate Ganache Ingredients

Soft Ganache

Dark Chocolate 200g
Cream 200ml
Rum OR Brandy 1 tablespoon *optional

Firm Ganache

Dark Chocolate 200g
Cream 100ml
Rum OR Brandy 1 tablespoon *optional

Method
  1. Place chopped Dark Chocolate or Dark Chocolate Buttons in a heatproof bowl.
  2. Bring cream just to the boil in a saucepan over medium heat.
  3. Pour the cream over chocolate. Add Rum/Brandy if you add it. Stir until smooth.
  4. *Alternatively, place Dark Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Add Rum/Brandy if you add it. Stir until smooth.

2. Chocolate Mousse Ganache Ingredients

Ingredients

Dark Chocolate 200g
Cream 300ml *whipped
Rum OR Brandy 1 tablespoon *optional

Method
  1. Place chopped Dark Chocolate or Dark Chocolate Buttons in a heatproof bowl.
  2. Place the bowl over a saucepan of simmering water and melt chocolate. *Alternatively you can melt the chocolate in the microwave on medium power for 2 to 3 minutes, stirring every 30 seconds, or until smooth.
  3. Add whipped cream and gently mix to combine well.