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Chocolate ganache

A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.

254,843 14.2/5 for 65 ratings

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Last modified on: March 20^th 2011

For 400 g, you will need:

1 200 ml cream
2 200 g chocolate
Total weight: 400 grams

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
5 min.	10 min.	15 min.

Keeping: A few days in the fridge.

Step by step recipe

Stage 1 - 10 min.

Pour 200 ml cream into a pan over medium heat and bring to the boil.

Stage 2 - 5 min.

Break 200 g chocolate into pieces and tip them all at once into the cream.

Stir gently with a maryse...

Stage 3

...until the mixture is smooth and evenly mixed.

Your ganache is ready. Leave to cool until it reaches the required consistency. The colder it is, the firmer it will be.

Remarks

The proportions for a ganache are very simple: half cream and half chocolate.

Chocolate lovers will enjoy adding a little coffee (2 tablespoonsful, or 1 teaspoonful of instant coffee powder or granules) to the ganache to boost the flavour even more.

You can also add a vanilla pod to the cream to flavour the ganache.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,656 Kcal or 6,933 Kj	10 gr	134 gr	120 gr
83 %	4 %	13 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
414 Kcal or 1,733 Kj	3 gr	34 gr	30 gr
21 %	1 %	3 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 400 g : 2.20 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Cream: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Mushroom velouté, Potimarron (chestnut pumpkin) "au gratin", Crispy rolls with chicken and leek, Chocolate cream, ... All
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Your 1 comments or questions on this recipe

I adore Ganache, jh. Thanks for sharing...
Posted by Louise march 23^th 2011 at 17:32 (n° 1)

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