Ganaché
Ganaché
Recipe type: Chocolate Ganaché
Prep time:
Cook time:
Total time:
Ingredients
- White Chocolate ganaché
- 1.3kg white chocolate
- 450ml pure/pouring cream
- -----
- Dark Chocolate ganaché
- 1.2kg dark chocolate
- 600ml pure/pouring cream
Instructions
- Finely chop chocolate into a large bowl. In a saucepan, bring the cream to boiling point and remove from heat. Pour cream over the chocolate and mix with a hand whisk until smooth. DO NOT use electric mixers they create too many air bubbles. Either leave in the bowl or pour into a container and let it cool completely. Leave overnight to set. If you are using it the next day there is no need to refrigerate; however, left over ganaché can be refrigerated for up to a week, but needs to be bought back to room temperature before being used.
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