How to make Chocolate Ganache / Truffle

 

What goes best with cake?

That's easy - Frosting!

And what's the easiest frosting - Chocolate Ganache!

The easiest of all frostings -  you can pipe pretty designs, or pretty drips on cakes, all just with two ingredients, a little heat, and a spatula

Most traditional recipes call for Cream, but we can tell you that Coconut Milk/Cream works really great as well! so there you go vegans, we've made it easy for you

And we also give you two methods to make it. One on the stove top, and the other using a microwave. Yes, you can have your frosting ready in 30-60 seconds!

All you need to keep in mind is ratios. If you want the saucy drip, the ratio of milk to cream should be 1:1. If you want to frost a cake with pretty flowers on it, the ratio of milk to cream should be 2:1. Easy!

100g Dark Chocolate chopped or chocolate chips

100g Milk Cream/ Coconut Cream

400g Dark Chocolate chopped or chocolate chips

200g Milk Cream/Coconut Cream

Place chocolate in a heatproof bowl

Warm cream in saucepan till you see small bubbles around the edges (do not overheat or let it come to boil)

Pour over chocolate and let it rest for 5 minutes

Stir with spatula till the chocolate melts and emulsifies with the cream

Mix cream and chocolate together in a heatproof bowl

Heat in microwave for 30 secs

Stir with spatula till no chocolate lumps are seen

If there are chocolate chunks, microwave in 30 second blasts. 

Rest the frosting till its time to use.

Ganache for drips can be used when the temperature is around 37C (body temperature)

Truffle frosting that is harder in consistency needs longer resting. You can speed it up in the fridge, but be careful that it doesn't get too hard