Recipe For Ganache

I bake a cake nearly every week – as you can see by my blueberry cake recipe and my cinnamon cake recipe. My cakes need a sugar free icing and so I made ganache. Ganache is a flavoured cream made with chocolate and fresh cream, sometimes with butter added. It is used to decorate desserts, to fill cakes or sweets and to make truffles or petits fours. It was created in Paris in about 1850 at the Pâtisseri Siraudin (Larousse Gastronomique)

Ganache Recipe For Ganache

Ganache

Ganache
 
Prep time
Cook time
Total time
 
Ingredients
  • 100mls double cream
  • 225g semisweet chocolate, broken into pieces
Method
  1. bring the cream to the boil
  2. remove from the heat and stir in the chocolate
  3. mix until it has melted completely
  4. leave to cool but do not let it set
  5. whisk until it is pale and thick
Cooks Notes
to use for icing a cake do not whisk it - stir before pouring over the cake

Click on the links for conversions and notes.

Tandy

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About Tandy

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.

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