Sunday, 28 October 2012

Chocolate Ganache


  • 180 ml heavy cream                                                
  • 220 grams chocolate
  • 2 tbsp butter
  • 1 tbsp ram or brandy (optional)


  1. Put chocolate in a heat proof bowl
  2. Heat cream and butter on medium heat and bring to a boil (just)
  3. Pour cream and butter onto the chocolate and let stand for 3 minutes
  4. Gently stir till all is mixed and thick and glossy


  • Warm and liquid used as a pourable glaze
  • Cooled (at room temperature) as spreadable filling and frosting
  • Refrigerated as whipped filling and frosting