Chocolate Ganache
| Serves: 16-20 | Category: Chocolate | Course: Dessert | Machine: Cooking machine | Total time (min.): 5 |
Ganache is a glaze, icing or filling for pastries made from chocolate and cream. Cooled ganache can be whipped to increase volume and spread over cake. It can also be used as a sauce by heating it up and pouring it over profiteroles.
Ingredients
- 400g Chocolate (70% cocoa)
- 600ml Cream
- 50g Glucose
- 100g Sugar
Tools
- Flexi beater
Method
- Grate the chocolate. Attach the Flexi Beater, set the temperature to 120ºC and the speed to stirring 1.
- Put the cream, glucose and sugar into the bowl and bring to the boil. Turn the temperature off.
- Add the chocolate and continue to beat until the chocolate has melted.
- The ganache can be used as a sauce by just heating it up – a quarter of this recipe is enough for 4-6 portions.
Chocolate Orange Ganache:
- Add the grated zest of 1 orange to the preparation.