Description
Namelaka Chocolate Ganache is a luxurious, silky smooth ganache made from high-quality dark chocolate, heavy cream, butter, and milk. This decadent ganache is perfect for frosting or filling cakes, pastries, and desserts. The mixture is gently heated, combined, and chilled to develop a rich, airy texture that melts in your mouth.
Ingredients
Scale
Chocolate Mixture
- 200g high-quality dark chocolate (70% cocoa), finely chopped
- 200g high-quality dark chocolate (70% cocoa), finely chopped
Liquid Ingredients
- 200ml heavy cream
- 50ml whole milk
Additional Ingredients
- 50g unsalted butter, softened
Instructions
- Prepare Chocolate: Place the finely chopped dark chocolate in a heatproof bowl, ensuring it is evenly distributed for melting.
- Heat Cream Mixture: In a small saucepan, combine the heavy cream and whole milk. Heat gently over medium heat until just simmering, being careful not to boil to avoid scalding the dairy.
- Combine Cream and Chocolate: Pour the hot cream and milk mixture over the chopped chocolate and let it sit for 1-2 minutes to allow the chocolate to soften thoroughly.
- Stir Ganache: Gently stir from the center outwards until the mixture is completely smooth and glossy, ensuring no lumps remain.
- Incorporate Butter: Add the softened butter in small pieces, folding it into the ganache until fully incorporated and silky in texture.
- Chill Ganache: Cover the surface with plastic wrap, pressing it directly onto the ganache to prevent skin formation. Refrigerate for at least 4 hours or overnight to firm up the texture.
- Whip Before Use: Before using, gently whip the chilled ganache with a hand mixer or whisk to create a light, airy texture perfect for frosting or filling your desserts.
Notes
- Use high-quality chocolate (70% cocoa) for best flavor and texture.
- Do not let the cream mixture boil; overheating can cause the ganache to split.
- Press plastic wrap directly onto the ganache to avoid a skin forming on top.
- The ganache can be stored refrigerated for up to 3 days before whipping and using.
- Whipping the ganache before use lightens the texture, making it ideal for frosting.
