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Rich Chocolate Ganache
Prepare all you need for the ganache on a chopping board next tot the stove. Make sure there are not going to be any distractions around you, as the ganache needs all your attention.
Find a pot of a right size an capacity to the amount of ganache you will make, I prefer using a heavy bottomed pot as it will help you keep the ganache warm, the warmth will be even distributed to the whole bottom. To mix the composition use a wooden spoon, make sure it is clean and it doesn't smell of other foods as the smell can be borrowed to the ganache, you wouldn't want a ganache smelling of soup.
I should warn you even from beginning it's not an exact recipe nor is it easy to make, before you start, make sure you have enough patience and time to finish it.
- 2-5 spoons Sugar
- 200g Cocoa powder
- 1/2 cup Milk
- 100g Butter
- Orange peel
- Vanilla essence
- Chop the butter in small dices, put them in the pot, pour milk over it. Put the pot on the smallest fire of the stove, put the heat on medium, grab your spoon and start stirring, if you are uncomfortable with the amount of heat, turn it down to low, and keep stirring. Make sure the milk or butter don't get burned.
- Once the content of the pot is completely liquid, put the fire on low if you already didn't and ad the sugar. I'm sure you have noticed the varying amount of sugar, with 2 spoons the ganache will be just a bit sweet, depending on what you are looking for, you can add more, up to 5 spoons. For me 5 spoons is way too much, for the first ganache I would recommend adding 2 spoons of granulated sugar at first and later if you aren't happy with the sweetness, add powdered sugar until you reach the desired sweetness. Make sure you stir well so the sugar will not stick to the bottom.
- As the sugar is dissolving, add the orange peel and essences and mix well. Oh yes, this recipe will get your hand a lot stronger.
- Start adding the cocoa, drizzle smaller amounts of cocoa over the mixture and mix constantly. Add cocoa in the same way until the ganache starts to thicken. It will get frustrating at some point and you might be inclined to add the whole amount of cocoa at once, that will result in big clumps of cocoa tat will take for ever to dissolve.
- Depending on the consistency you are looking for you might not need to add the whole amount of coca. Once the ganache starts getting thicker, it will start sticking to the bottom of the pot, if you feel the wooden spoon get slippery on the bottom of the pot, that means the ganache starts sticking to the bottom. Take the pot off the heat and keep stirring, once you can feel again the bottom of the pot, pot it again over the heat.
- Once the ganache starts getting thick, remove it from the heat and let it cool. The butter from the ganache will make it thicker when it's cold
No need to feel disappointed, because you don't know the exact amount of cocoa, I've done this recipe tens of times already and every time I have discovered something new about it. Take this chance and experiment with it. I will share a little secret with you, if you by chance put too much milk and in the end the ganache is still to runny, you can add some potato starch or some glazing powder used for fruit tartlets, don't go over the top with it else it will destroy the ganache, use only in case of emergency.
Enjoy the ganache recipe, eat it with a spoon or use it to decorate cakes.