Donna Hay: Basics To Brilliance

How to Make The Perfect Chocolate Ganache

Mastering this dessert trick will give you gorgeous glossy ganache every time.

  • Already rich and luscious, dark chocolate ganache, when whipped, becomes light, velvety and aerated. Here are Donna's tips on how to get it right.
  • A mixture of real dark chocolate and cream, you can use whipped ganache as you would icing.
  • Once whipped, the ganache tends to become a little firmer of its own accord, so don’t be tempted to overwhisk.
  • If the whipped ganache firms up too much, the easiest way to soften it again is to place it in a heatproof bowl over a saucepan of simmering water.
  • Be sure the base of the bowl doesn’t touch the water, and simply stir it until it’s reached a more workable consistency. You can also try softening it in the microwave for 10-second intervals.
  • It’s perfect for spreading onto (or filling) all varieties of cakes, and in particular, makes a great fluffy frosting for chocolate cupcakes. You can also spoon it between sweet biscuits for irresistible cookie sandwiches.


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