Dark Chocolate Ganache
Chocolate ganache is one of my favourite frostings, ever:
1) So easy to make - One bowl, two ingredients, less than an hour.
2) Withstands heat well - Especially important in Singapore, less instances of having to deal with melted frosting.
3) Delicious! - It's chocolate, what more can I say? (So of course use good quality chocolate! Never use compound chocolate, they taste weird)
Only two ingredients needed: Heavy cream and chocolate. The ingredient ratio differs depending on what type of chocolate you're using, and what you're using the ganache for.
When frosting cakes (like the one I did for my baby nephew's birthday above), the magic ratio that works for me is 1:1.6 Heavy Cream:Dark chocolate. I use couverture dark chocolate buttons to skip an extra steps of having to chop up chocolate. I use the same ratio to fill macarons as well! If you're looking for a thinner consistency for a dip or glaze, reduce the amount of chocolate and vice versa if you're looking for a thicker ganache for e.g. chocolate truffles.
If you're using white chocolate, you need way more chocolate to heavy cream, and I typically go with 1:3 Heavy Cream:White Chocolate.
Rich and easy chocolate ganache that comes together with only 2 ingredients. Use good quality chocolate!
1 batch makes sufficient to fill and frost 2 layers 6" cakes. Easily scalable based on your needs, with a ratio of heavy cream : dark chocolate of 1 : 1.6.
- 150 g heavy cream
- 240 g dark chocolate (I use couverture chocolate)
Measure out cream in a microwave-safe bowl (you can also do this in a saucepan on a stove). Heat in microwave until steam just begins to rise, do not overheat until boiling. If unsure, heat in 40s intervals.
Add dark chocolate, making sure it's fully covered by the cream to allow heat to melt the chocolate.
Using a heatproof spatula, mix to combine. The chocolate should melt as you continue to stir, forming a smooth chocolate mixture.
If the chocolate does not melt properly and there are still visible whole pieces, microwave in short intervals and continue stirring until all chocolate has melted and you get a smooth mixture.
Let ganache cool on the counter top or in the fridge. To speed things up, I usually leave it in the fridge for ~20 minutes, removing and stirring the bowl mid-way.
Ganache is ready to use when it's of a pipeable consistency, similar to thick creamy peanut butter, and able to hold its shape when piped. Use it to frost cakes, cupcakes, macarons etc.
Store leftovers covered in the fridge. To reuse, reheat in the microwave at short intervals until ganache is of desired consistency.