Dark or Milk Chocolate Ganache

To make a dark or milk chocolate ganache, you don’t need a recipe. If you just remember the very easy 1:1 weight ratio, you’re set. For white chocolate ganache, it’s half the amount of cream (1:2 weight ratio) – for example, 50 ml (2 fl oz) cream to 100 g (3½ oz) white chocolate – and follow the same method below.

COVERS A 20–25 CM (8–10 INCH) X 8–10 CM (3¼–4 INCH) CAKE COMFORTABLY

INGREDIENTS

100 ml (3½ fl oz) thin (pouring) OR thickened (whipping) cream

100 g (3½ oz/²/₃ cup) dark OR milk chocolate melts (buttons) OR chopped dark OR milk chocolate

METHOD

Microwave the cream and chocolate in a small heatproof bowl for 1 minute on the highest setting, then whisk until smooth. Buzz for another 30 seconds if the chocolate hasn’t completely melted, and whisk again. If you prefer, you can heat the cream in a small saucepan until a few small bubbles rise to the surface. Remove from the heat, add the chocolate and whisk until smooth.

If you are finding the ganache very runny and difficult to handle, allow it to cool down for a few minutes and the fats will set a little. However, be careful when you are slathering it all over your desired cake; if you muck about with it too much, you will lose all its glam gloss and wind up with a matte, grainy-looking finish. The flavour will still be ace, so it’s just a textural compromise. The shine also diminishes if you refrigerate whatever it is you cover in ganache, so it’s best to do it last minute.