"Easy Chocolate Ganache” (with All possible tips, do’s & don’ts) Recipe

“Easy Chocolate Ganache” (with All possible tips, do’s & don’ts) Recipe 

Recipe Cuisine:Continental  | Recipe Category: chocolate,dessert

Prep Time: 2 mins    | Cook time: 60 secs     | Serves: 2-3

Ganache is like liquid gold with its ultra chocolaty flavor and rich, creamy, and luscious texture.

CHOCOLATE GANACHE is a glaze, icing, sauce, or filling for Cake, Brownie & pastries made from chocolate and cream.(Let's prepare this 

in very easy way & in less time)

Ingredients:

4 ounces Baking chocolate (semi sweet, cocoa 70-90%) , coarsely chopped

·         4 ounces or 1/2 cup heavy cream

·         1 tablespoon unsalted butter, at room temperature(optional)

                                    Step by step procedure:

Step-1 In a glass bowl,add coarsely chopped semi sweet Baking chocolate.

Step-2 Now add Heavy cream.

Step-3 Now mix both very gently. You can add butter(optional).Microwave this bowl for only 20 secs. 

Then take it out & whisk it well.

Step-4 Again microwave this for 20 sec, repeat once 

more this process till all the chocolate and 

cream mix completely

Step-5 Whisk it well.

Step-6 Rich creamy shiny chocolate Ganache is ready 

to use.

Enjoy it as it is or pour rich creamy chocolate ganache on CAKE or 

on Brownie..YUMMYYY

                                               

                                             Easy chocolate ganache cake Recipe...

                                                 COMING SOON :-)

TIPS:

1-If the chocolate gets too hot it may burn and cause the chocolate to seize, turning grainy and thick.

2- Before using chocolate for baking, for easy melt,finely chop or grate the chocolate.

3-Weight out the amount of chocolate called for in your recipe. If you aren't following a recipe, start with a small amount and make more as needed.

4-weigh the amount of cream needed for the ganache in a separate bowl.

5-If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.

6-To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.

7-To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until you've reached the right consistency again.)

8-The easiest way to work with ratios is to measure both the cream and the chocolate by weight. If you don't want to weigh your cream, remember that 1 cup of liquid is 8 ounces (1/2 cup=4 ounces).

Alternate method to prepare chocolate ganache(without using microwave):

1-Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.

2-Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.

3-Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.

4-Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.

  "Do you have any questions?"

    Please leave a comment below with any questions. Thank you!