Chocolate Ganache
Silky smooth ganache, perfect for piping on cupcakes, filling macarons or layering cakes
Servings: 2 cups
Calories: 1572kcal
Ingredients
- 380 grams Dark chocolate chopped, or callets
- 180 ml Thickened cream
- 25 grams Unsalted butter
- 15 grams Liquid glucose
- 1 teaspoon Vanilla extract or paste
Instructions
- Place the chopped dark chocolate and butter in a large heatproof bowl. Set aside.
- In a small saucepan, combine the cream, glucose, and vanilla. Heat gently over medium heat, stirring until the glucose dissolves and the cream just begins to bubble around the edges.
- Pour the hot cream mixture over the chocolate and butter. Let it sit for 2 minutes so the chocolate softens.
- Using a stick blender, blend from the centre outward until the ganache is completely smooth and glossy. Avoid incorporating too much air.
- Place the ganache in a shallow bowl, then cover the surface directly with cling film and allow the ganache to cool at room temperature for 1–2 hours, or until thickened to a soft, spreadable/pipable texture.
Nutrition
Calories: 1572kcal | Carbohydrates: 98g | Protein: 17g | Fat: 124g | Saturated Fat: 74g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 74mg | Potassium: 1450mg | Fiber: 21g | Sugar: 52g | Vitamin A: 1717IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 23mg