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Recipe for :

Chocolate Ganache

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Ganache - basic

There are many different recipes for ganache, depending on its intended use; some without butter and some with more cream. This is just a basic ganache that can be used for making chocolate truffles.

Simply allow the mixture to cool, shape by hand and roll in cocoa powder

Ingredients

200 gm couverture / bitter sweet chocolate
125 ml cream

Method

  • Boil cream in a thick based pan and remove from the heat
  • Stir in the melted chocolate and stir until blended and thickened

Place in chiller to cool before use

Chef's Tip:

The ganache can be flavoured with various food essences and / or liqueurs

  • peppermint
  • orange
  • raspberry
  • liquorice
  • Grand Marnier
  • Pernod, etc

Chocolate Ganache - basic number 2

This basic ganache can be used immediately to pour over a cake, or it can be whisked until it is lighter in colour and texture and piped onto a gateaux, for petit fours or chocolates, etc.

Ingredients

325 gm chocolate (melted)
50 gm butter (melted)
125 ml double cream

Method

  • Boil cream in a thick based pan and remove from the heat
  • Stir in the melted chocolate
  • Stir in the melted butter and mix well until all the butter is incorporated
  • Store refrigerated in an air tight container

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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