Knowing how to make a reliable ganache is a great skill to have in your baking repertoire. This versatile topping is quick and easy to make if you follow these simple steps:
?For best results, always use good quality chocolate and double cream?
Bring 250ml double cream to just below boiling point in a small saucepan. Pour the cream over 200g 70% dark chocolate that has been broken into small pieces. Allow to stand for about 5 minutes before stirring with a whisk until it is smooth and glossy. Allow to stand until desired consistency for filling or topping a cake or sandwiching biscuits. You can also chill the ganache and whip it with electric whisk to make a spreadable cake frosting. Shape any leftover chilled ganache into delicious truffles ready for Easter gifting. ?
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