EASY CHOCOLATE GANACHE & 5 Ways to Enjoy it!

subheading: Ingredients:

200g Dark Compound Chocolate (coins, droplets or block)

1 can (155g-170g) Canned Cream, room temperature.

subheading: Method:

1. Place chocolate in the microwave and melt for 1 minute. Remove and stir. Add another 30 sec until chocolate is fully melted if necessary.

2. Stir in cream directly from the can. Mix until fully combined and smooth.

FOR GLAZING

Ganache is ready to be used as a glaze the moment cream is stirred in. This will set later and will not melt at room temperature for hours.

USES: Dip doughnuts, glaze cakes, stir with cake crumb for cakepops, spread over brownies, drizzle over frosted cupcakes.

FOR FILLING, FROSTING OR PIPING

Leave to set for 2 hours at room temperature uncovered. If in a hurry, place bowl in the fridge and stir every 15 minutes until set. Will hold designs and won't melt at room temperature.

USES: Filling for cakes and cupcakes, frost cake and cupcakes, pipe rosettes, make flowers, fill macarons etc.

FOR LIGHTER FROSTING

Whip cooled ganache that has set until it is pale.

USES: Filling for cakes and cupcakes, frost cake and cupcakes, fill cream puffs.

FOR CHOCOLATE MOUSSE

Whip 200g of Whipping Cream until soft peaks then add 100g of pre-made ganache that has cooled and whip until stiff peaks. This will also not melt at room temperature for several hours. (Depending on your whip cream brand)

USES: Filling for eclairs and cream puff, layer with cookies crumbs or brownies for chocolate mousse layers.

FOR ICE CREAM

Pop chocolate mousse in the freezer overnight. Scoop and enjoy!

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