Glossy Dark Chocolate Ganache
Inspired by techniques from America's Test Kitchen and King Arthur Baking.
A versatile, glossy dark chocolate ganache that pours warm as a glaze and cools to a silky spreading or piping consistency.
Always check the labels of the products you use.
Method
- 1
Chop the chocolate. Chop the chocolate finely and put it in the heatproof bowl. Small, even pieces melt quickly in the hot cream, so nothing needs to go back on the heat.
- 2
Heat the cream. Warm the cream and butter in the saucepan until bubbles break around the edge and the butter has melted, about 85-90 °C. Take it off before it boils hard.
- 3
Stir to a gloss. Pour the hot cream over the chocolate and leave it for 3 min. Stir gently from the centre, gradually widening the circles, until the ganache is smooth and glossy, then stir in the vanilla.
- 4
Cool to use. Pour it over a cake straight away while warm and fluid. To spread or pipe, leave it at room temperature for about 1 h, stirring occasionally, until it has the body of soft icing.
Storage
Keep covered in the fridge for up to 1 week. Warm gently over a pan of barely simmering water, stirring, until spreadable or pourable again.
Equipment
- small saucepan
- medium heatproof bowl
- silicone spatula
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 155 kcal |
| Protein | 1.6 g |
| Carbohydrate | 6.9 g |
| of which sugars | 3.9 g |
| of which free sugars | 3.4 g |
| Fat | 13.5 g |
| of which saturates | 8.2 g |
| Fibre | 1.5 g |
| Salt | 0.02 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
