Chocolate ganache is a great addition to so many desserts. It makes a great icing for cupcakes, a tasty topping for ice cream, the perfect dip for strawberries… or marshmallows, bananas, doughnuts… you get the idea. It’s a yummy all rounder that can be eaten hot or cold, on its own or with other food, and it lasts a few days in the fridge.
Fancy giving it a go? Find the recipe below:
- 4oz chocolate. I used milk cooking chocolate, but if you’re wanting something less sickly sweet, dark chocolate would be better- I was catering for my sister’s sweet tooth.
- 120ml of double cream
- Chop chocolate into small pieces. This doesn’t have to be perfect, just small enough so the cream can melt the chocolate once it has been heated.
- Heat the cream in a microwave for around 50 seconds to 1 minute. Be careful during this step to ensure the cream doesn’t bubble over the top of the bowl.
- Pour the cream over the chopped chocolate. Leave the mixture to sit for three minutes before slowly whisking the mixture. I find it’s best if you do this in one continuos direction.
- After enough whisking, you’ll have your ganache! If you’re wanting to use it as a cake topping, as I did for my peanut butter and chocolate cupcakes, leave it to cool completely. If you’re wanting a slightly thicker consistency for dunking strawberries and the like, refrigerate the ganache for a few hours.