A Proper Chocolate Ganache

Last week, I tried to make a proper Chocolate Ganache. Ganache refer to a variety of icing, or fillings for pastries and glazes. It is made from chocolate & cream. Its origins dated to around 1850, it may have been invented in Switzerland or France. It is a very versatile glaze for any cakes.

It is pretty easy. Equal part of chocolate vs equal part of cream with a knob of butter. If you would like to have a very chocolate ganache instead of the creamy ganache, you can reduce the cream around 15-20%.

Here is the simple recipes:
125g chocolate
100g cream
1 tsp of butter

1) Chop the chocolate into smaller pcs.
2) Heat the cream in a pot, when it is just boil, throw in the chocolate pcs, off the heat & stir until the chocolate melt.
3) Cool the chocolate ganache before pour it on a cool cake.

The butter cake looks gorgeous with chocolate ganache icing.