Chocolate Ganache

The word “Ganache” may sound daunting but I assure you that there is nothing daunting about making your very own chocolate ganache.



500 g chopped dark chocolate compound

250 ml cream



Pour cream onto a double boiler and heat thoroughly.

Add chopped chocolate and stir until the chocolate is thoroughly melted.

Set aside to cool.

Your chocolate ganache is now ready to use.  You can either pipe it using a pastry bag and your chosen piping tip design or simply spread it onto your cake or cupcake.



You can use white, semi-sweet, or bittersweet chocolate depending on your preference.

For a more stable ganache for piping increase the amount from 500 to 600 grams of chopped chocolate.



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