by Katherine Walton on May 18, 2022 14 Comments
This delicious Chocolate Ganache only needs two ingredients, chocolate and double cream. It is quick and easy to make, and best of all you can pipe gorgeous silky swirls of chocolate heaven at the end. If you are a chocolate lover or chocoholic you can use this smooth and silky chocolate ganache with my Dutch Chocolate Cupcakes recipe.
Watch my full how to video along with this recipe.
In this recipe I used Lindt Dessert Dark Cooking Chocolate 51% Cocoa. You may use any other cooking chocolate of similar Cocoa quantity. If using a darker cooking chocolate. Mixture may “curdle” or not come together.
I used Pura Double Cream in this recipe. This contains no less than 48% butter fat. It is known as heavy or whipping cream in some countries.
You may store at cool room temperature for 1-2 days and in the fridge for 3-4 days. Bring to room temperature before re using. You can re whip it again. You can also re heat it in the microwave at 20 second intervals to soften. If you re heat. You cannot refrigerate again. Ganache must be used.
This ganache recipe has 2 parts to a 1 part ratio of chocolate to cream. It is not for drips as mixture will be too thick in consistency.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.