Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: Per serving (12)
- kcal233
- fat20g
- saturates12g
- carbs10g
- sugars8g
- fibre2g
- protein2g
- salt0.08g
Ingredients
- 200g dark chocolate, roughly chopped
Dark chocolate
dahk chok-o-letDark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 300ml double cream
Cream
cree-mFresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- 2 tbsp golden caster sugar
Method
Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
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Step 1Pour the cream into a saucepan with the sugarPut the chocolate into a large mixing bowl. Pour the cream into a saucepan with the sugar, simmer, stirring continuously until the sugar is melted.
Step 2Remove the cream from the heatBring to a boil then swiftly remove from the heat.
Step 3Pour over the chocolatePour the cream over the chocolate.
Step 4Whisk until smooth and glossyWhisk the mixture until smooth and glossy.
Step 5Use straight away or leave to coolUse straight away or leave to cool down a little until thick enough to spread on a cake.
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