This silky chocolate ganache is made with just two ingredients and comes together in minutes in the Thermomix. It can be used as a glaze, filling, icing, or even whipped into a light airy mousse.
I love it served warm over my coffee ice cream - the chocolate and coffee flavours work beautifully together.
Why You'll Love This Recipe
- Just 2 ingredients and no complicated steps.
- Made and ready in under 10 minutes.
- Gentle heating helps prevent the chocolate from going grainy.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Chocolate - use cooking chocolate or melts from the baking aisle, as they melt more smoothly than regular eating chocolate. Dark chocolate gives the best balance with the cream, though milk or white chocolate can also be used.
- Cream - use full-fat whipping cream. Do not use light cream, as the ganache will not set properly.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Grate the chocolate
Add the chocolate to the Thermomix bowl and grate until fine.
Add cream
Add the cream to the bowl.
Melt
Heat for 3 minutes until melted.
Recipe Tips
- The ganache will be ready to drizzle straight away, or you can leave it at room temperature to cool and thicken. It will cool completely in 2-3 hours.
- To make a fluffy ganache, allow it to cool completely on the benchtop for 2-3 hours. Insert the butterfly whisk and whip for 1-2 minutes on speed 3.
Storage
Store the ganache in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
📖 Recipe
Thermomix Chocolate Ganache
A rich and silky chocolate topping perfect for glazing, drizzling, or whipping.
Print Recipe
Pin Recipe
Servings: 400 g
Ingredients
- 200 g dark chocolate melts see notes
- 200 g full-fat whipping cream
Instructions
- Add the chocolate to the Thermomix bowl and grate for 8 sec/speed 10. Scrape down the sides of the bowl with a spatula.
- Add the cream and heat for 3 min/50°C/speed 2 with the measuring cup removed. The chocolate should be fully melted into a smooth, glossy ganache. If needed, heat for a further 1-2 minutes.
- The ganache is ready to drizzle straight away, or leave it at room temperature to cool and thicken. For a fluffy whipped ganache, let it cool completely on the benchtop for 2-3 hours, then insert the Butterfly whisk and whip for 1-2 min/speed 3.
Notes
Chocolate: Use cooking chocolate or melts from the baking aisle, as they melt more smoothly than regular eating chocolate. Dark chocolate gives the best balance with the cream, though milk or white chocolate can also be used.
Storage: Store the ganache in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Comments
No Comments