Making Chocolate Ganache Chocolate Ganache is a versatile sauce which can be used for coating or filling cakes and also for making chocolate truffle centres - it tastes delicious poured over ice cream too!   If you're interested in chocolate work, we highly recommend the two books listed on the right: John Slattery's Chocolate Cakes for Weddings and Celebrations and Tom Philips' Chocolate Cakes - both books are full of useful chocolate recipes, including ganache, and step by step instructions on creating spectacular chocolate celebration cakes.   Our Ganache Recipe   The basic proportions for a ganache recipe are 2 lb of chocolate to 1 pint of cream (or roughly 900g to 568ml). You can adjust these proportions if necessary, and if you plan to use the ganache as a coating sauce you may want to add some liquid glucose, which will give it a 'runnier' consistency.   First melt the chocolate in a large bowl, either in a bain-marie or in the microwave. If using a microwave, melt in short bursts at medium/low power, stirring regularly, as chocolate burns very easily. You will find the chocolate will melt at a temperature which feels barely warm to the touch. Boil the cream, either in a pan or a microwaveable jug. Slowly and carefully pour the cream over the melted chocolate, stirring all the time to combine. If you find the cream is not mixing in easily, stop pouring and stir until smooth, then continue adding the cream a little at a time. You will find that using an old fashioned balloon whisk to stir with makes things easier! Allow the ganache to cool, then either cover well with cllingfilm or scoop into an airtight container and refrigerate. Ideally, leave to stand overnight before using.

        Whipped Ganache for Filling and Coating Cakes

• If your ganache has stood overnight, first warm it very slightly to soften it.
• Using an electric mixer (Kenwood Chef or Kitchenaid type), beat on a fast speed until the ganache is soft and aerated. You will find it turns a much paler colour.
• This aerated mixture can be used instead of buttercream to fill and mask the outsides of cakes prior to decorating - it will give a much richer and more chocolatey taste than using chocolate flavoured buttercream.

Coating Cakes with Poured Ganache

• Warm the ganache, ideally in a microwave, but be very careful not to overheat it. Heat in short bursts on a medium power setting, stirring frequently, until it is at a pouring consistency.
• Simply pour over your prepared cake to cover.

Click here to see more ganache recipes and techniques, including making truffles.

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