Recently I blogged about my Chocolate and Red Wine cupcakes – a true wonder food if ever there was one! I topped those divine little creations with my yummy-scrummy-in-my-tummy chocolate ganache that I have used many times before, on my sublime Animal Print cupcakes or these elegant Zen Garden cupcakes, for example.
Really – the ganache is a must for all discerning chocolate-lovers – a creation that is both melt-in-the-mouth and pleasing on the eye.
Even better – it is very straightforward to make. Just use the best dark chocolate you can find for a simply delicious, indulgent topping.
Lindy’s Dark Chocolate Ganache Recipe
200g/7oz dark chocolate
1. Melt the chocolate and cream together in a bowl over a saucepan of gently simmering water, stirring occasionally to combine. Alternatively, use a microwave on low power, stirring thoroughly every 20 seconds or so. Be careful, however, as the chocolate can burn quickly and easily in the microwave!
2. The ganache can be used warm once it has thickened slightly and is of pouring consistency, or it can be left to cool so that it can be spread with a palette knife. Alternatively, once completely cool, it can be whisked to give a lighter texture.
(For a white chocolate ganache, use 200g/7oz of white chocolate and 80ml/2 & 3/4 fl oz cream – N.B. there is a typo with the quantities published in my cake decorating bible!)
As ever …
Happy and Beautiful Baking