Chocolate ganache is one of the most popular frostings. Most of the bakers use chocolate ganache as a base for their fondant cakes. The proportion of chocolate and cream varies depend on the glaze, frosting, and truffles. Check out my checkerboard cake, I used chocolate frosting to fill my cake.
Let’s see the procedure,
[recipe title=”Chocolate Ganache” servings=”4-5″ time=”30mins” difficulty=”easy”]
|Compound Dark chocolate||400 grams|
|Fresh cream||400 ml|
In a sauce pan add the fresh cream, place the saucepan over a medium heat. Don’t boil the cream, it should be slightly hot. Chop the dark chocolate and place it in the bowl. Add the hot cream over the chopped chocolate and set it aside. After 5 minutes whisk well. Leave the mixture to chill in a refrigerator for 15 minutes, cover the bowl with plastic wrap ( the plastic wrap must touch the ganache, other it forms a skin). Once it chilled using electric hand blender whisk for 2 minutes. Taste melt in your mouth chocolate ganache ready to frost a cake or cupcakes.
* For glaze one part chocolate and two part cream.
* For truffle two-part chocolate and one part cream.