Ganache

A decadent chocolate frosting and filling. This quantity is easy enough to make as needed, but you can also leave it at room temperature in an airtight container for a few hours or overnight. Stir it smooth again before using.

  • 200 gm dark chocolate (70% cocoa)
  • 200 ml pouring cream
01   Put the chocolate in a heatproof bowl. Bring the cream to the boil in a small saucepan, then pour the hot cream over the chocolate and leave it alone for 2 minutes.
02   Use a hand whisk to lightly remove any lumps and emulsify the mixture into a smooth, shiny ganache, without aerating it too much, as you don’t want air bubbles.
Note Makes enough to frost a 20cm round cake. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

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