1 hr 30 mins
Alan Kirk's Note:
An axcellent filling for chocolate cakes and tortes. If you like,you can add 1-2 tablespoons of rum,sherry or a flavoured liqueur,depending on the flavour or occasion .
My Private Note
fluid o ...
Units: US | Metric
- 8 ounces dark chocolate (I use Bournville)
- 1/2 liter double cream
- 1Break the chocolate into small pieces and place in a saucepan.Mix in the double cream.
- 2Over a very low heat and stirring constantly to prevent the chocolate from scorching,work the mixture until all the chocolate has melted and you have a smooth creamy mixture(stir gently - do not beat).
- 3Turn up the heat and keep stirring until boiling point has just been reached.Remove from the heat.
- 4cool, stirring once in a while,until the mixture begins to thicken and set.
- 5At this stage, the mixture can be stored in a refrigerator until required(1-2 days),.
- 6if it's not to be used immediately.
- 7Put the mixture into the bowl of an electric mixer.Add your favourite liqueur at.
- 8this stage (if using).
- 9Mix at high speed using a whisk until the mixture doubles in volume.It will lighten in.
- 10colour and become fluffy in appearance after.
- 11approximately 5 minutes(don't try it with a handwhisk unless you're Superman).
- 12Use immediately before it becomes hard and.
- 13unspreadable to fill and decorate the outside of cakes and tortes.
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Nutritional Facts for Chocolate Ganache
Serving Size: 1 (737 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 180.9
- Calories from Fat 172
- Total Fat 19.2 g
- Saturated Fat 11.9 g
- Cholesterol 43.6 mg
- Sodium 15.5 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 2.3 g
- Sugars 0.1 g
- Protein 2.4 g