Chocolate Ganache

Ingredients

• 500 grams of white chocolate
• 2 tbsp of unsalted butter
• 1/2 cup of whipping cream
• 2 tbsp of glucose syrup

Method

Step 1

Melt chocolate over a ban marie till you see no lumps and the chocolate is in a liquid state.

Step 2

Place whipping cream in a sauce and heat it on a medium flame add in glucose and butter .Stir the mixture and as soon as a boil comes remove from heat and pour it over the melted chocolate. Stir continuously till a smooth mixture is attained. Cover the mixture and let it cool. Then chill it in the fridge for 2 hours. Take the mixture out, put it in a piping bag and pipe a big swirl over a cup cake.

Step 3

Cooling the chocolate mixture or ganache is important as you want a smooth swirl. Only use glucose as a sweetener, please avoid using icing sugar in this recipe as it will make the ganache look gritty. The melting of chocolate can be done in the microwave too. Heat a small amount of chocolate, then add small quantities of chocolate and stir ,warm the chocolate again for 30 seconds maximum power add in small blocks of chocolate and stir till all the chocolate is dissolved. Adding solid chocolate to warm melted chocolate will result in cooling the chocolate mixture and this off and on cooling and warming of chocolate will create a shinny glossy ganache and the process is known as tempering of chocolate.