Chocolate Ganache

Serves: 16 - 20 portions

Recipe course: Dessert

Total time (min.): 5

KW_Category Header_Food Processors_UK_1440x500px.jpg

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.