Chocolate Gooey Glossy Ganache

Effort: Low
Kit: By Hand
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes

Fills and covers an 8" 2 layer cake (see Chocolate Fudge Brownie Cake recipe)

Ingredients:

  • 150g dark chocolate chips TtD.  800
  • 150g milk chocolate chips TtD.  843
  • 450ml real double cream.  2003
  • 3 tbsp (75g) golden caster sugar.  300

Method:

  1. In large Pyrex bowl; Put chocolate.
  2. In small saucepan; Warm cream and sugar to almost simmering.
  3. Pour cream over chocolate. Sit for 5 mins. Stir until melted and smooth.
  4. Cool at room temp until thick/Chill for 2-3 hrs until spreadable.

Description: Frosting has a silky, glossy, melt-in-the-mouth smoothness.

Tip: When using Elmlea Double instead of real double cream... Whip the ganache til pale, if it doesn’t set gooey! Creates a mousse like texture. Also try increasing to a 1:1 cream:choc ratio. ie; 150g dark, 150g milk choc, 300ml Elmlea.

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