31 August, 2016
Silky Chocolate Ganache
Here in India, often it’s difficult to get whipped cream, which is generally used to ice a cake….so Chocolate ganache comes to rescue. It’s a wonderful way to ice and fill a cake. Much better in taste than buttercream and very easy to put together.
Since ganache has just three ingredients, I will suggest that you use the best quality chocolate for the best taste. Lindt is really good.
One thing that is to be kept in mind while using chocolate is that water is its biggest enemy. Even one drop of water can seize the chocolate.
Second is heat, overheating chocolate will spoil it.
So here is an easy way to make a ganache, hope you find it easy to do and don’t forget to lick the bowl…it’s yumm!
350 gm dark chocolate broken into little pieces
150 gm cream
1 tbsp butter
Heat the cream till it just starts to boil, add the chocolate pieces and leave aside for 2-3 minutes. Then mix with a spatula till no chunks remain. Add the butter, mix till absolutely smooth.
Refrigerate till it is of spreadable consistency.
This is how I decorated this cake with ganache.
Slice the cake into two parts. Spread the ganache, cover with the other slice. Spread some more ganache over the cake and smoothen it. Refrigerate till set.
In a piping bag , place the nozzle and fill with ganache. Make rosettes on the cake. Cover the sides with sprinkles. Put some silver balls and refrigerate till ready to serve.