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. You can add whipped Cream to it.


1. Basic Chocolate Ganache

Ingredients

200g Dark Chocolate
100-200ml Cream *100ml for firm ganache, 200ml for soft ganache
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 in a heatproof bowl. Bring Cream in a saucepan just to the boil over medium heat. Pour the hot Cream over chocolate. Add Rum/Brandy if you add it. Stir until smooth.

2. Chocolate Mousse Ganache

Ingredients

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

Method
  1. Whip 200ml Cream until soft peaks form.
  2. Place Dark Chocolate and 100ml 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, then allow it to cool.
  3. *Note: Alternatively, melt Chocolate in a heat-proof bowl over a saucepan of simmering water. Add Rum/Brandy if you add it. Stir until smooth. Then add 100ml Cream and mix well.
  4. *Note: You can pour heated Cream over Chocolate in the same way as Basic Chocolate Ganache. Add Rum/Brandy if you add it. Stir until smooth, then you must allow it to cool.
  5. Fold in the whipped Cream gradually and gently mix to combine. *Note: If it turned too soft, cool it in the fridge, stirring occasionally, until firm enough.