Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.
Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. (Wikipedia)
Ganache Recipes varies for its use- filling, coating or truffle.
Chocolate Ganache Recipe
as filling for PralinesIngredients:
- 250 grams Fresh Cream
- 600 grams Chocolate Courveture
- 50 grams Butter
Procedure:
- Boil the fresh cream then remove from heat.
- Add chocolate cubes then mix to evenly melt the chocolate completely.
- Add chopped butter. Stir until all butter is incorporated.
- Keep the ganache cool.
- Ready for pouring into moulds.
