Dark Chocolate Ganache

Luscious Dark Chocolate Ganache..!!
Luscious Dark Chocolate Ganache..!!

Hi Friends..!!

This post is in continuation of my previous post for Vanilla Malai Cake filled with luscious Dark Chocolate Ganache.

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Ganache is a simple concoction of cream and chocolate. The sweetness and bitterness of the ganache will totally be dependent on the chocolate you use and can easily be adapted to one’s own taste buds. Similarly, the consistency of the ganache can also be adjusted as per one’s liking and requirements.

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To make this luscious silky and shiny dark chocolate ganache, you’ll need:

Ingredients:

  • 100 grams Amul Fresh Cream
  • 100 grams dark chocolate (I used 57% cocoa, Regal chocolates)
  • 3-4 tsp icing/castor sugar (optional, but I added)
  • 1/2 tbsp butter (optional, but I added)

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Preparation Method for the Ganache:

  1. In a big mixing bowl, chop the dark chocolate into small pieces so that it melts evenly. Add the butter on top.
  2. Heat the cream on the gas. Keep stirring and when it starts to simmer, immediately switch off the gas. Do not let the cream boil. You can heat the cream in microwave also in case you are comfortable. I was sceptical, so used the burner method.
  3. Pour the hot cream evenly over the chopped chocolate and butter and let it sit undisturbed for a few minutes.
  4. Now start mixing the chocolate and cream slowly with a whisk until it gets smooth and no more chocolate pieces are left.
  5. Add sugar and whisk it till smooth. Let the ganache cool down at room temperature for 10 minutes.
  6. Use the ganache as desired. I used it to fill my Vanilla Chocolate Chip Malai Cake.

Notes:

  • I have taken 1:1 proportion for cream and chocolate as I did not want the ganache to be runny. In case you want it more thick and bitter, use 1:2 ratio for cream and chocolate; and in case you want it runny to drizzle on cakes, use 2:1 ratio for cream and chocolate.
  • I wanted to fill the cake, so kept the ganache to cool down at room temperature for 10 minutes.
  • The dark chocolate I used was a little bitter to our liking, so I added sugar to the ganache to sweeten it a bit. You can adjust the sugar as per your liking or simply avoid it if you like a bitter ganache.

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Ganache filled in between the layers..!!
Ganache filled in between the layers..!!

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Thanks for reading guys…!!

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