Chocolate Ganache
Chocolate Ganache
A rich, glossy chocolate ganache with a smooth, pourable texture that sets to something denser and more yielding as it cools. Made from just dark chocolate, double cream, butter, and a pinch of sea salt, it works as a poured glaze over a cake, a filling for tarts, or a thick sauce spooned over ice cream. The salt lifts the bitterness of the chocolate and keeps the sweetness in check.
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 200g | — | — | ||
| 2 | 200ml | — | — | ||
| 3 | 25g | softened | — | ||
| 4 | a pinch | — | — |
Chop the dark chocolate
Add the double cream to the saucepan
Heat the double cream
Pour the hot cream from the small saucepan into the heatproof bowl
Add the unsalted butter to the bowl
Rest the heated double cream and chopped chocolate and unsalted butter
Stir the resting ganache
Add the flaky sea salt to the bowl
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | Chop the dark chocolateResultChopped chocolate | |
| 2 | Chopped chocolatestep 1 | Add the chopped chocolate to the bowlResultChopped chocolate | |
| 3 | 200 ml | Add the double cream to the saucepanResultDouble cream | |
| 4 | — | medium heat | Heat the double creamLook foruntil just beginning to simmer around the edges — about 3 minutes⏱ 3 minResultHot cream |
| 5 | Hot creamstep 4 | Pour the hot cream from the small saucepan into the heatproof bowlResultChocolate with hot cream | |
| 6 | 25 g | Add the unsalted butter to the bowlResultHeated double cream and chopped chocolate and unsalted butter | |
| 7 | — | Rest the heated double cream and chopped chocolate and unsalted butter⏱ 2 minResultResting ganache | |
| 8 | — | Stir the resting ganacheLook foruntil fully combined, smooth, and glossyResultSmooth ganache | |
| 9 | a pinch | Add the flaky sea salt to the bowlResultChocolate Ganache | |
| Total Time | 6 min | ||
| Nutrient | Per serving |
|---|---|
| 571kcal | |
| 7g | |
| 51g | |
| 31g | |
| 25g | |
| 14g | |
| 5g | |
| 100mg |
Chocolate Ganache
A rich, glossy chocolate ganache with a smooth, pourable texture that sets to something denser and more yielding as it cools. Made from just dark chocolate, double cream, butter, and a pinch of sea salt, it works as a poured glaze over a cake, a filling for tarts, or a thick sauce spooned over ice cream. The salt lifts the bitterness of the chocolate and keeps the sweetness in check.
Ingredients
- Dark chocolate200 g
- Double cream200 ml
- Unsalted butter, softened25 g
- Flaky sea salt0.13 tsp