Ganache II

    Ganache II

    (46)
    20min


    39 people made this

    About this recipe: Thickened cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe.

    Ingredients
    Serves: 24 

    • 450g bittersweet chocolate, chopped
    • 1 cup (250ml) thickened cream
    • 1/2 cup (110g) unsalted butter

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place the chopped chocolate in a large stainless steel bowl.
    2. In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.
    3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.
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    Reviews and ratings
    Global ratings:
    (46)

    Reviews in English (45)

    by
    82

    Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever.  -  26 Apr 2007  (Review from Allrecipes US | Canada)

    by
    75

    I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator, incredibly rich and creamy with a nice mint flavor. To die for...  -  25 May 2005  (Review from Allrecipes US | Canada)

    by
    59

    I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! thanks!  -  28 Dec 2007  (Review from Allrecipes US | Canada)

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