Chocolate Ganache

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
? 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