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What is Chocolate Ganache?
Chocolate Ganache is a luxurious blend of melted chocolate and cream. It can be used as a glaze, filling, icing, or even whipped into a light, airy mousse. It tastes especially great as a topping on this Thermomix Coffee Ice Cream.
Ingredients
Note: The full quantities are shown in the recipe card below.
- Chocolate - use cooking chocolate, which is sold in the baking aisle. It's a must, as it's made to melt properly. The best chocolate to use is dark chocolate, but you could also use milk or white chocolate.
- Cream - use full-fat whipping cream. Don't use light cream, as the Ganache will not set properly.
How to Make Thermomix Chocolate Gananche
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 - this speeds up the melting process. Remember to scrape down the sides of the bowl.
Add cream
Add the cream to the chocolate mix.
Melt
Heat for 3 minutes until melted. That's it! You now have a silky smooth Chocolate Ganache!
Tips
The Chocolate Ganache will be ready to drizzle, or you may leave it at room temperature to cool and thicken. It will cool entirely in 2 to 3 hours.
To make a fluffy Ganache, allow the Ganache to cool completely on the benchtop for 2-3 hours. Insert the butterfly whisk and whip for 1-2 minutes on speed 3.
Ways to Enjoy Chocolate Ganache
- Spread over Chocolate Cake, Chocolate Brownies and Cupcakes
- As a dip for chopped fruit
- As a runny topping for ice cream, especially this Thermomix Coffee Ice Cream and Chocolate Mint Ice Cream.
- A dipping sauce for churros
- A filling for cakes
Storage
Chocolate Ganache can be stored in an airtight container in the fridge for up to three days or in the freezer for up to three months.
📖 Recipe
Thermomix Chocolate Gananche
A luxurious Chocolate Ganache which is perfect for drizzling over ice cream, cakes, cupcakes and more.
Ingredients
- 200g dark chocolate melts, sold in the baking aisle
- 200g full fat whipping cream (not single cream or low fat cream)
Instructions
- Add the chocolate to the Thermomix bowl. Grate for 8 sec/speed 10. Scrape down the sides of the mixing bowl with a spatula.
- Add the cream and heat for 3 mins/50°C/speed 2 with the measuring cap off. The chocolate should be fully melted into the cream. If not, melt again for a minute or two.
- The ganache will be ready to drizzle, or you may leave it at room temperature to cool and thicken. It will cool entirely in 2 to 3 hours.
- To make a fluffy ganache, allow the ganache to cool completely on the benchtop for 2-3 hours. Insert the butterfly whisk and whip for 1-2 minutes on speed 3.
Notes
Tips
- Ensure the Thermomix bowl is completely dry, as any moisture can cause the chocolate to seize.
- While heating, remove the measuring cap so no moisture gets into the chocolate.
- The chocolate ganache will take 2-3 hours to thicken into piping strength. Leave the ganache to thicken on the benchtop - there's no need to transfer it to the fridge.
Storage
Chocolate ganache can be stored in an airtight container in the fridge for up to three days or in the freezer for up to three months.
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