Chocolate Ganache
The ultimate addition to any cake, chocolate ganache brings a rich, chocolatey flavour and a beautiful finish.
Ingredients
- ½ cup heavy cream 120 grams
- ⅔ cup chopped dark chocolate or chocolate chunks 120 grams
- 1 tsp sea salt optional
Instructions
- Microwave the heavy cream in a bowl for 30 seconds, until hot.
- Add in chocolate and let stand for about a minute, to soften up.
- Stir until fully combined and smooth. You may need to place back in the microwave for another 30 second burst. Stir in sea salt, if using.
Video
Notes
Storage
Ganache can be left at room temperature for 48 hours, refrigerated for 1 week or frozen for 6 months. When ready to use, heat ganache up in the microwave in 10-20 second bursts, stirring between each cycle.
Ganache can be left at room temperature for 48 hours, refrigerated for 1 week or frozen for 6 months. When ready to use, heat ganache up in the microwave in 10-20 second bursts, stirring between each cycle.