Presented by Lynard Williams, The Art of Baking, Inc.
Recipes for Chocolate Ganache: Dark Chocolate and Milk Chocolate Dark Chocolate Ganache: ? 600g / 21oz Dark chocolate ? 300ml/g / 10.5oz whipping cream (35% milk fat) Milk Chocolate Ganache: ? 650g / 23oz Milk Chocolate ? 300ml/g / 10.5oz whipping cream (35% milk fat) Preparation Method: #1: Microwave 1. Combine chocolate and cream in a heatproof bowl 2. Microwave on high for 1 minute interval, stirring for 2 minutes in between 3. This should take 2-3 minutes max 4. Stir until there are no lumps #2: Stovetop 1. Bring your cream to a rolling boil (this just means a boil with bubble all over the surface, to just around the outside edges. 2. Turn off the heat and remove the pan from burner/hot stove top. Add the chocolate to the saucepan and let set for 2 minutes. 3. Stir until there are no lumps Tips: ? If you prefer a smaller batch, you can reduce amount of chocolate and cream to follow a 2 to 1 ratio. I.e. 300g chocolate to 150ml/g / 5oz cream. ? Cover your ganache with plastic wrap and make sure the wrap touches the surface of the chocolate ? After 4-5 hours you can remove the plastic wrap and whip the gananche with a hand or stand mixer until thicken to form a whipped icing. Let icing set another 2 hours and it will be perfect for pipping on to cupcakes etc. (Please note in hotter weather it may melt, use at your own discretion) ? For spreadable chocolate, instead of whipping it after setting for 4-5 hours, let set for 12 hours to overnight and then remove plastic wrap and spread on cakes etc. ? Feel free to dip marshmallows and strawberries into freshly warmed ganache – Enjoy