Adjust the Chocolate to Cream Ratio One of the most straightforward ways to thicken ganache is to increase the ratio of chocolate to cream. The more chocolate you add, the thicker and firmer the ganache will become. If you prefer a thicker ganache, try using a ratio of 2:1 or even 3:1 (chocolate to cream). However, keep in mind that this will
Method. Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for Luxurious, rich and thick, and so super easy to make. To make the ganache, finely chop the chocolate and put it in a bowl. Heat the cream in a small pan until steaming. Just before it comes to the How to Make Chocolate Ganache. Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl. Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface. Chocolate ganache is a delicious and easy way to decorate a cake. Simply melt some chocolate in a pan and then pour it over the cake. You can then use a spatula to spread it out and create a smooth, even surface. If you want to add some extra flair, you can top the ganache with nuts or sprinkles. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache. 5. If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth. 6. 7G81. 128 535 703 483 715 781 117 226