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The Perfect Chocolate Ganache

Updated: Jun 13

I'd love to share this rather decadent chocolate ganache recipe with you as it is one I make regularly and is very simple yet produces real wow factor! It is dense, fudgy, silky and smooth and is equally delicious at room temperature when softer or from the fridge when firmer. My main tip ... ALWAYS use good quality dark chocolate with 54% cocoa solids or above. You will never get the same results with cheap cooking chocolate and your efforts (and money) will be wasted. My favourite to bake with is Callebaut Belgian Dark Chocolate 811 and it never fails to produce the most beautiful ganache.


This is a very simple recipe that requires only two ingredients, a spatula, a wooden spoon, a saucepan and a timer!


Chocolate Ganache Recipe

Cooking time: 10 mins

Cooling time: 1.5-2 hours

Makes enough for the middle and top of an 8" sandwich cake. (If you want to cover your cake entirely then times the ingredients by 1.5).


Ingredients:

  • 300g Callebaut dark chocolate 811 callets (or other high-cocoa content dark chocolate, chopped)

  • 300ml double cream


Method:

  1. Pour the cream into a medium sized saucepan and then add the chocolate.

  2. Over a low heat, stir continuously with a spatula until the chocolate is melted and the mixture is combined and silky smooth. Scrape down the sides.

  3. Once fully melted, take off the heat and leave to cool down, stirring occasionally (preferably every 15 minutes) to keep the mixture smooth.

  4. When fully cooled down you can transfer the saucepan to the fridge which will speed up the setting. You must set a timer for every ten minutes to give the ganache a stir with a wooden spoon, to break up any lumps and keep the mixture smooth.

  5. As the ganache starts to thicken keep a close eye on it as it goes very quickly from spreadable to too stiff! Once at a spreadable consistency use straight away.




Notes: If your mixture looks like it is splitting during the cooling down phase you can rectify this by beating it for a minute or so with a wooden spoon. Make sure it is completely cooled down before putting it in the fridge. If you forget to check the ganache and it becomes a little stiff for spreading, beat it again to loosen or dip your palette knife (or whatever you are using) in hot water before your spread and this will help soften it as you go.


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