The first time I covered a cake with ganache I searched high and low for a good recipe, I finally found one and here it is
Ganache is a mix of heavy cream and chocolate. It's so simple you won't believe you can't go wrong. After following my ganache recipe- here you can chose how to use it .*
To make drips, this recipe is ready! Ganache is perfect for drips.
Ordinary melted chocolate when setting would go back to the hard consistency of a chocolate bar, due to the cream the ganache won't harden but will set.
To use leave to cool at room temperature and add to a piping bag. Cut the end off and pip on to a cooled cake.
To fill your delicious creations like macarons or profiteroles
1. cool your chocolate ganache in the fridge until it has stiffened up.
2. With a hand or free-standing mixer mix for 2-3 minutes until it becomes a pale and light consistency.
3. Spoon or pipe your filling into your beautiful creations.
To make your filling EXTRA, you can add any of the following:
· a pinch of sea salt
· 2 Tbsp of salted caramel
· orange zest
· or liqueur of your choice
Simply mix your extra of choice in at the end.
1.Chill your ganache for 5 minutes in the freezer or 1h in the fridge
2.with a free-standing mixer or hand mixer mix until really pale and speadable.
3 Using a palette knife, spread your ganache on your cake.
Keep In the fridge for longer life.
Enjoy and comment
love Becca XX