- 100 g cooking chocolate
- 100 g cream thickened, heavy or whipping
Break the cooking chocolate into a small bowl and set asideIn a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.
Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.
Break the cooking chocolate into a small bowl and set aside.
Bring the cream gently to a gentle simmer/just below the boil and then remove from the heat and pour over the chocolate.
Stir continuously until the chocolate has melted and the ganache is smooth and completely melted.
Place the cooking chocolate into the Thermomix bowl and grate on Speed 8, 10 seconds.
Add the cream and heat for 2 minutes, 50 degrees, Speed 3.
Allow ganache to thicken as it cools slightly.
RECIPE NOTES & TIPS
Please refer to my tips in the post above for making thick, thin, whipped and truffle ganache variations.
- Chocolate – I recommend using a good quality cooking chocolate as it melts easier than regular chocolate (I like Lindt, Nestle and Cadbury brands)
- Cream – use a thickened cream, heavy cream or whipping cream
- Use couverture chocolate – if this isn’t possible, use a good quality chocolate instead (like Lindt, Nestle or Cadbury)
- You can use dark, milk or white chocolate
- Chop, break or grate your chocolate into very small pieces so that it will melt evenly
- There’s no need to boil the cream, simply bring it to a low simmer
- Use a thickened cream, heavy cream or whipping cream
- The better quality the cream and the chocolate you use, the better your ganache will be
- At room temperature (cool temperatures only) for up to 2 days
- In the fridge for up to 1 month (allow to come to room temperature before using)
- Frozen for up to 1 month (allow to defrost in the fridge before using)
Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 5mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin A: 147IU | Calcium: 9mg | Iron: 1mg