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"Dark Chocolate Ganache" for COATING cakes – fondant-ready!

Ganache is a cream made from cream and chocolate. It is perfect for coating cakes. It makes the cake stable and ready for fondant. Ganache is also great as a filling for cakes and pralines and as a topping - but note: depending on the type of chocolate and what you are using it for, a different ratio of cream to couverture is needed - see my other ganache recipes.
Makes: 1 Basic recipe

Ingredients

Instructions

  1. 1.
    Chop the chocolate into small pieces.
  2. 2.
    Bring the cream to a boil in a pot (or heat it in the microwave).
  3. 3.
    Take the pot off the heat, pour the hot cream over the chocolate and stir briefly.
  4. 4.
    Wait a few minutes, then stir thoroughly with a wooden spoon. A whisk works too, but please make sure not too much air gets into the mixture (to avoid bubbles).The chocolate must be completely melted.
  5. 5.
    On cool days, transfer the ganache to a container, cover it and leave it at room temperature overnight. On warm days, put it in the fridge - but be aware that you need to take it out of the fridge some time before using it, otherwise the ganache will be too firm and hard to work with.
  6. 6.
    Tip: Stored in the fridge, the ganache keeps for a few days.Leftover ganache that has not been whipped can be frozen, which keeps it for a few days longer.