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Chocolate Ganache

Chocolate Ganache is a french word for chocolate glaze or sauce. The primary ingredients are good quality chocolate and fresh heavy cream, as they are the  two main ingredients, do not compromise on quality. Ganache is made by heating cream and then pouring it on top of chopped chocolate. It can be poured over cakes, drizzled over cheesecakes, brownies and ice cream or whipped to be used as a filling or icing for cakes and cupcakes. Also great for dipping strawberries, crackers and marshmallows, its purely luscious and addictive.

 

 

Check out the other recipes using Chocolate ganache: Brownie with Ice cream and ganache and Moist Chocolate cake with whipped ganache.

Ingredients you’ll need:

8 oz semi sweet chocolate chips/bar
1 tsp Vanilla extract (optional)
1 cup of heavy cream

Preparation:

Add chocolates to a bowl.

 

Vanilla is an optional ingredient but brings out the taste of chocolate so well that I prefer to add a teaspoon of it every time I make Ganache.

 

Bring cream just to a boil over medium-high heat. Pour over chocolate. Let stand for 10 minutes, don’t stir. Stirring will cool the ganache too quickly.

 

Stir with a whisk to emulsify cream and chocolate till the mixture until smooth and shiny.

 

To make a whipped filling or frosting: As the ganache cools to room temperature, stirring often. Beat it with a whisk to fluffy consistency. If using a mixer, whisk on low speed  for 3 – 4 minutes. Use a disposable piping bag with a large opening and use it as a filling pastries or cookies, frosting cupcakes or cakes.

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