Two ingredient chocolate ganache
- Jul 7, 2024
- 2 min read
A really simple, two-ingredient ganache using chocolate and double cream for a smooth and glossy finish. Follow the tips below to create a mirror-like, drip-finish or a thicker, spreadable frosting. Keep the look rustic with big swirls or frost it perfectly smooth and neat - you decide!
Time to prepare: 20 minutes
Time to chill: 30 minutes - 2 hours
Serves : 12 (enough to fill and fully cover a 2-layer cake)
Ingredients
300g good quality dark chocolate (chips or a block chopped finely)
300ml double creamI
Method
Put the chocolate (either chips or a block chopped up finely*) into a large mixing bowl.
In a small saucepan over a low - medium heat, warm the cream until it's steaming with just a few bubbles on the surface but not to the point of a simmer or boil - as this might split the cream. Pour the warmed cream over the chocolate and leave to sit for 10 minutes.
After the 10 minutes, mix the cream and chocolate together with a spoon. The warmed cream should have mostly melted the chocolate, continue to stir to create your ganache which should be glossy. Try not to whip it together quickly and don't use a whisk as this can create air bubbles, which we don't want.
Leave the ganache to cool for another 30 minutes at room temperature, this is the perfect consistency for a runny, mirror like ganache or a 'drip' effect cake. For a thick and spreadable ganache (as I've used), cover the bowl with cling film, pushing the cling film down onto the top of the ganache to stop it forming a skin, and refrigerate for at least 2 hours.
Remove the ganache from the fridge and wait 5 - 10 minutes to bring it to room temperature. To decorate a cake or cupcakes, use a slanted palette knife or metal spoon to scoop the icing onto the sponge and smooth over the top and around the sides (and in-between the sponges if you made two sponges). Swirl to create a waved texture or use a fork for a ribbed pattern.
Decorate with any extras you like, then slice and enjoy.
Related videos
I love to use this chocolate ganache on this simple one-bowl chocolate cake.
Nutritional Information
(per serving)
233 calories
2g protein, 10g carbs, 20g fat
Good to know:
To store the ganache, cover the bowl in cling film, pressing the cling film down onto the ganache to stop it forming a skin. Keep in the fridge for up to 5 days.
It's important to use chocolate chips, melts or a block finely chopped up as this will help it melt down once the warm cream is poured on top. If it's not completely melted after 10 minutes, you can microwave the ganache for 15 second intervals until it's smooth.
