Classic Ganache

This classic ganache is rich, smooth and glossy with a perfect blend of cream and chocolate. You can use it as a glaze for your desserts or even as filing or whip it on your desserts to enhance your experience.

Instructions

• Place the chocolate in a big bowl. Heat the cream to boiling point and pour over the chocolate. Cover without stirring for 5 minutes.
• Uncover and stir with a whisk until the chocolate is completely melted and the mixture is smooth. Cool to room temperature. Refrigerate until a thick spreading consistency; about 2 hours.
• for orange ganache, add the zest of 1 orange and 1 tablespoon Cointreau to the cream before boiling.
• for fruity ganache, use 200ml (3/4 cup plus 1 1/2 tablespoon) cream and add 100ml (scant 1/2 cup) fresh and sieved (strained) raspberry, blackcurrant or redcurrant puree.
• Chill – Refrigerate in an airtight container for up to 7 days. Gently warm and beat well to a spreadable consistency.
• Freeze – Freeze in an airtight container for up to 3 months.
• Defrost – Thaw in the fridge overnight. Warm to slightly soften and beat well to a spreadable consistency.