Chocolate ganache

chocolate ganache

Kind of you to offer, Fidget, but really no need – we wouldn’t want to put you to any trouble… 

Chocolate ganache

chocolate ganache

A classic from Leiths Techniques Bible, you can use this ganache as decoration or filling for cakes. Here we used it on our favourite cheesecake (recipe here). To make this ganache you will need 170g good quality plain chocolate and 110ml double cream.

Blitz the chocolate in a food processor then place it in a heat-proof bowl. Separately, in a small pan, bring the cream to the boil. Pour the cream over the chopped chocolate and mix well to melt and combine. Beat with an electric whisk for a couple of minutes until it thickens. Use as required.

Not to put you off, of course, but please bear in mind that there will be quite a bit of cleaning-up: the remaining chocolate spread all around the bowl, the spatulas and wooden spoons coated in chocolate – even the whisk! So, if you (or someone you know) doesn’t like the messy job of cleaning up chocolate, maybe steer clear of the ganache…just saying.

Ah, actually not a problem…