Thermomix Chocolate Gananche
A rich and silky chocolate topping perfect for glazing, drizzling, or whipping.
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.
