How to make Chocolate Ganache / Truffle

 Chocolate Ganache
What goes best with cake?
That's easy - Frosting!
And what's the easiest frosting - Chocolate Ganache!
The easiest of all frostings -  you can pipe pretty designs, or pretty drips on cakes, all just with two ingredients, a little heat, and a spatula
Most traditional recipes call for Cream, but we can tell you that Coconut Milk/Cream works really great as well! so there you go vegans, we've made it easy for you
And we also give you two methods to make it. One on the stove top, and the other using a microwave. Yes, you can have your frosting ready in 30-60 seconds!
All you need to keep in mind is ratios. If you want the saucy drip, the ratio of milk to cream should be 1:1. If you want to frost a cake with pretty flowers on it, the ratio of milk to cream should be 2:1. Easy!
Chocolate Ganache (for sauces and drips)
100g Dark Chocolate chopped or chocolate chips
100g Milk Cream/ Coconut Cream
Chocolate Truffle (for frosting cakes & piping)
400g Dark Chocolate chopped or chocolate chips
200g Milk Cream/Coconut Cream
Place chocolate in a heatproof bowl
Warm cream in saucepan till you see small bubbles around the edges (do not overheat or let it come to boil)
Pour over chocolate and let it rest for 5 minutes
Stir with spatula till the chocolate melts and emulsifies with the cream
Mix cream and chocolate together in a heatproof bowl
Heat in microwave for 30 secs
Stir with spatula till no chocolate lumps are seen
If there are chocolate chunks, microwave in 30 second blasts. 
Typically for this quantity 2 30 second blasts in microwave is enough. Always stir the chocolate between blasts. Chocolate needs agitation to melt
Rest the frosting till its time to use.
Ganache for drips can be used when the temperature is around 37C (body temperature)
Truffle frosting that is harder in consistency needs longer resting. You can speed it up in the fridge, but be careful that it doesn't get too hard

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