Chocolate Ganache

Name: Chocolate Ganache
Cuisine: Irish
Ingredients: 225 g plain chocolate, chopped – we use 52% (Valrhona or Callebaut), but you could use up leftover chocolate; 225 g plain chocolate, chopped – we use 52% (Valrhona or Callebaut), but you could use up leftover chocolate; 175 ml cream; 1–2 teaspoons rum or orange liqueur (optional); 1–2 teaspoons rum or orange liqueur (optional)

Preparation info

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

A brilliant multipurpose recipe. Use this as a sauce over ice cream, to ice a chocolate cake or allow it to cool and whisk it into a mousse for feather-light chocolate truffles.

Ingredients

225 g plain chocolate, chopped – we use 52% (Valrhona or Callebaut), but you could use up leftover chocolate
175 ml cream

Europe
Ireland
Sauce
Gluten-free
Vegetarian

Method

Put the chocolate in a large heatproof bowl. Bring the cream to the boil, then pour it over the chocolate. Add the liqueur (if using) and stir to melt the chocolate. Leave for 8–10 minutes, until cool and thickened slightly.