Ganache is a firm, creamy mixture of chocolate and heavy cream.
The word ganache stems from the French word ganche, which means “to cover in a tight fitting glove.” Traditionally used as a filling for iced cakes or truffles, ganache can be used as a cake filling, a frosting or even a warm sauce to drizzle over ice cream or sweet breads. Ganache blends well with other flavors.
Ganache is used for it’s great flavor qualities and its high viscosity (thickness) which helps to prevent leaking from cakes while the icing dries.
- Cream – 500 ml
- Sugar – 300gm
- Kauma 99% dark Couverture chocolate – 200 gm
- Butter – 100 gm
- Boil the cream and sugar
- Pour over the rest of the ingredients
- Wait for 5 mins and then with an immersion blender homogenize the mixture
- Let it rest in the fridge for some time and scoop in to small balls for the truffles,(dip in 50% chocolate for that rustic look)
Pro Tip: To keep the truffles from sticking to your hands and tools, dip the hands or tools completely in the chocolate ganache. Then, to remove the excess ganache, scrape it off into a bowl using a rubber spatula. When tiny amounts of ganache are needed, a stainless steel icing spatula is ideal. For larger amounts, use a metal bench scraper.