Description
Delia Smith’s Chocolate Ganache is a simple mixture of melted chocolate and heated cream. When combined, these ingredients create a smooth, velvety topping that can be poured as a glaze, whipped as a frosting, or used as a filling. Ganache has a luscious texture and intense chocolate flavor, making it ideal for adding a rich finish to desserts.
Ingredients
Scale
- 200g Dark Chocolate (at least 70% cocoa), chopped: Provides a deep, intense chocolate flavor.
- 200ml Double Cream: Adds creaminess and helps the ganache achieve a smooth texture.
Instructions
Step 1. Prepare the Chocolate
- Chop the dark chocolate into small pieces and place them in a heatproof bowl. This helps the chocolate melt evenly when combined with the cream.
Step 2. Heat the Cream
- In a small saucepan, heat the double cream over medium heat until it just begins to simmer. Do not let it boil, as boiling cream can change the texture of the ganache.
Step 3. Combine the Chocolate and Cream
- Pour the hot cream over the chopped chocolate in the bowl. Let it sit for about 2-3 minutes without stirring to allow the chocolate to melt.
Step 4. Stir Until Smooth
- After a few minutes, use a spatula to gently stir the mixture until it is smooth, glossy, and fully combined. If there are still small bits of unmelted chocolate, you can place the bowl over a double boiler for a few seconds, stirring until smooth.
Step 5. Use the Ganache
- For a Glaze: Allow the ganache to cool slightly, then pour it over cakes, cupcakes, or pastries.
- For a Frosting: Let the ganache cool at room temperature, then refrigerate for about 30 minutes before whipping it with an electric mixer until light and fluffy.
- For a Filling: Allow the ganache to cool and set slightly, then spread it between cake layers.