Name: Chocolate Ganache
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 225 g 70% cocoa dark chocolate chopped; 30 g unsalted butter; 180 g cream; 1 tbs brandy

by phocaena Last updated on 07/09/2019

A sinful chocolate ganache that is irresistible. - phocaena

Ingredients

225 g 70% cocoa dark chocolate chopped
30 g unsalted butter
180 g cream
1 tbs brandy

Method

Step 1

Place chopped chocolate in medium Pyrex bowl. Set aside.
Step 2

Heat butter (if using) and cream in a saucepan, over low to medium heat, until just boiling.
Step 3

Pour cream over chocolate and allow to stand for a short while.
Step 4

Stir carefully with a metal spoon until smooth, being careful not to add any air.
Step 5

Add alcohol or vanilla flavouring.

Recipe Notes

from Australia’s Best Recipes team

To use, brush any loose crumbs from cake. Apply a thin layer of ganache to the top and sides of the cake using a pallet knife. Refrigerate cake for 5 minutes. Stand cake on a wire rack over a baking tray, pour ganache onto the centre of the cake and spread 2nd coat quickly with a large spatula to cover the top and sides, ensuring cake is covered and ganache is smooth. Mixture makes enough to cover a 23 cm cake. I used heavy whipping cream. Butter optional. Brandy can be substituted with dark rum or vanilla essence. Tip: A little ganache placed in fridge until almost set can be used to fill any unwanted indents or imperfections in the cake surface prior to applying the final coat - like choc flavoured polyfilla.