How to make ganache
A perfect silky smooth emulsion of chocolate and a liquid is known as ganache. Follow Paul A Young’s easy recipe for stunning results you will want to make again and again.
Classic Dark Chocolate Ganache
Makes approximately 50 truffles.
What you need:
- 350ml double cream
- 100g unrefined golden caster sugar
- 300g dark chocolate – choose the cocoa percentage and variety you love
What you use:
- Place cream and sugar in the pan, simmer for a minute then allow to settle for 30 seconds.
- Place pieces of your chosen chocolate into the bowl and pour on the cream mixture.
- Whisk well until the chocolate has melted.
- When the mixture is smooth and glossy, allow to cool and refrigerate for 2 hours before rolling by hand.
If using milk or white chocolate;
For milk chocolate ganache follow the above method and use 500g of chocolate. For white chocolate ganache use 600g of chocolate.
Our ‘How to Make Chocolates’ book includes recipes from Paul A Young for chocolate delights such as real ale truffles to delectable strawberries and cream ganache. With a little bit of practice and a lot of fun, you’ll be tackling these exquisite and unusual treats in no time and, to help you on your way to becoming a master chocolatier, we’ve included some hints and tips here so you can achieve perfect, glossy results.