INGREDIENTS1 cup dark chocolate
1/2 cup fresh or heavy cream
METHOD
Method: 1 (Gas stove top)
Take heavy bottomed pan, heat cream add chopped dark chocolate and stir continuously till chocolate melts completely.
Method 2: (Double-boiler)
Take heat resistant glass bowl, add chopped dark chocolate and cream. In a pan, fill water till 3/4 add water. Keep chocolate-cream bowl over it. Turn on the gas and let it boil. This will melt chocolate. Keep stirring till chocolate melts completely.
Method 3: (Microwave)
Chop dark chocolate, keep in glass bowl add cream, micro for 1 minute, take out, mix well, again pop in micro and heat for another 1 minute. Keep doing this process in gap of one minute till chocolate melts. Taking out every one minute and stirring, will avoid burning of chocolate.
Different ways of using Ganache:
1. Ganache can be used directly after melting dark chocolate, on cakes and let it rest for 30 minutes, it will set.
2. After melting dark chocolate, let it cool down, cover with cling film and keep in fridge for 3-4 hours, whip and use as frosting on cupcakes with any nozzle of your choice.
3. After melting dark chocolate, let it cool down, cover with cling film and keep in fridge for12-24 hours, use as spread in cookies, cakes or as fudge. It can be whipped and used on cupcakes too.
Pictorial:
1. Take 1 cup dark chocolate and 1/2 cup cream. Melt chocolate and keep this in fridge covered with cling film.
2. If using as frosting for cupcakes whip till soft peaks are formed.
3. Ganache frosting is ready!
