Chocolate Ganache

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Sets firm, but still soft enough to cut.


Normal Ganache:

Equal parts Semisweet or Bitter-sweet Chocolate to Double Cream. For every gram of Double Cream use same, in grams, of Chocolate.

Thick Ganache:

2 parts Semisweet or Bitter-sweet Chocolate to 1 part Double Cream. For every gram of Double Cream use twice the amount, in grams, of Chocolate.


1. Chop Chocolate finely, or grate, and place into bowl.

2. Pour the cream into pot and heat until bubbles start to appear. Do not boil!

3. Remove from heat and pour over the Chocolate.

4. Let sit for a few minutes, so the Chocolate can melt.

5. Whisk until all the chocolate is completely melted and you have a smooth and uniform mixture.

6. Let cool for a while and then spread onto cake.


2 thoughts on “Chocolate Ganache

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