22/05/2026
Chocolate Ganache Recipe
1:1 thickened cream and dark chocolate couverture (Lindt in my case). Heat the cream to just below boiling point, pour over the chocolate, let sit for 5 minutes, blend or whisk, cool down in the fridge. Whip with your KitchenAid or any hand blender on low for just a few seconds. Use for between cake layers, handmade chocolates, moti inserts, tarts, etc. If you over-whipped it and it looks split, just heat it in the microwave for a few seconds, mix well with a spatula, heat again and mix until it’s soft and smooth. You can skip whipping for a darker, smoother texture without air pockets.
