Chocolate Ganache is made by heating Cream and Chocolate. Most commonly, you warm the Cream first, 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

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

Firm Ganache

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

Method
  1. 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. *Alternatively, place chopped Dark Chocolate or Dark Chocolate Buttons in a heatproof bowl.
  3. Bring Cream just to the boil in a saucepan over medium heat.
  4. Pour the hot Cream over chocolate. Add Rum/Brandy if you add it. Stir until smooth.

2. Chocolate Mousse Ganache Ingredients

Ingredients

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

Method
  1. Whip 200ml Cream until soft peaks form.
  2. Place chopped Dark Chocolate in a heatproof bowl, and heat in the microwave on medium power for 1 to 2 minutes, stirring every 30 seconds, until smooth. Add Rum/Brandy if you add it. Stir until smooth.
  3. *Alternatively, place the bowl over a saucepan of simmering water and melt the Chocolate. Add Rum/Brandy if you add it. Stir until smooth.
  4. Add 100ml Cream and mix well. Then fold in the whipped Cream and gently mix to combine.