Most people think that making ganache is a complex process when its actually the easiest icing there is! This my really easy chocolate ganache recipe. It is not the traditional dark ganache that you see on cakes. Its a lighter whipped version which tastes almost like chocolate buttercream! I added more cream, because I wanted a lighter color to complement my Chocolate and Orange Marble Cake. You can ofcourse add more chocolate to make it darker.
This recipe yields about 1/2 cup whipped chocolate ganache, enough to frost a 20 cm loaf.
50 gms Good quality Dark chocolate (crushed)
50 gms Heavy cream*
*Heavy Cream normally has about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser icing.
1. In a heavy bottomed pan, pour in the cream followed by butter (if you’re using it). On a very low heat, simmer the mixture until it starts to bubble. DO NOT leave this unattended, the cream heats up pretty quickly and if you leave it for too long, it will split.
2. Add your chocolate in a bowl and crush them like in picture 3. The chocolate has to be very finely crushed.
3. Pour the hot cream mixture over the crushed chocolate and just leave it. DO NOT mix, otherwise your ganache won’t be glossy. The chocolate will melt in the heat of the cream, which is why it is necessary for it be really finely crushed or chopped. Big chunks won’t melt and you will end up ruining your ganache.
4. Once the mixture has cooled, mix it.
5. Refrigerate this mix for about 30 minutes, once its really cool, whisk it. You will have a stiff icing that you can use it as a frosting on cakes, cupcakes, or wherever you like!
Hope you enjoy making it!