Ganache;
A glaze, icing sauce or filling for pastries made from chocolate and cream.

 


Makes 1 cup.

Great for glazing cupcakes. It will make the surface smooth and shiny.

 

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Method

Put the cream in a small saucepan, turn on the hob at a medium heat, break in the chocolate. Stir until the chocolate melts.
Remove from the heat.

Ganache can be used while it's still warm, slightly cooled off or cold.
After cooling it completely the ganache will becomethicker. After refrigerating it over night, and beating it with an electric mixer (just like whipped cream) the ganache become lighter and fluffier. 

 

Ingredients

Milk Chocolate

  • 125 ml double cream
  • 200g milk or dark chocolate

White Chocolate

  • 125 ml double cream
  • 200g white chocolate