Chocolate Ganache

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.

Preparation time:  1 minute
Cooking time: 1 minute
Serves: 1 minute

Attachments: Flexi Beater

Method

1. Grate the chocolate. Attach the Flexi Beater, set the temperature to 120ºC and the speed to stirring 1.
2. Put the cream, glucose and sugar into the bowl and bring to the boil. Turn the temperature off.
3. 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.