Chocolate Ganache

The Chocolate Ganache recipe here refers to a variety of chocolate frosting or cake filling for various types of pastries or even breads. This is an essential in the pastry kitchen as it can be used inso many ways. It is typically made from chocolate and cream. Some may have added butter in it to give it the extra richness. Its origin dates back to the 1850s where it may have possibly been invented in Switzerland or in France but today, this favourite chocolate frosting is enjoyed all over the world. I personally like to use it as a cake filling or frosting for my Chocolate Banana Mousse cake but you may use it as per your liking even if it means warming it up and serving it as sauce for your ice cream.

Below is a video showing you how to make Ganache

Recipe
300 ml Dairy Whipping Cream
380 gm Dark Couverture Chocolate
90 gm Unsalted Butter

Method
1) Bring the cream to a gentle boil in a pot. Make sure the bottom is not burnt.
2) Dice the chocolate into small pieces and place it in a bowl.
3) Pour the boiling cream into the chocolate.
4) Use a wooden spoon to stir the cream + chocolate mixture till chocolate melts completely.
5) Stir in butter till melted and ganache is smooth.
6) Leave to set overnight in room temperature (Below 26C at least) before use as a chocolate frosting or as a cake filling.