You might think ganache is just another fancy term for those who bake cakes. But it actually isn’t. Originally known as crème, ganache was a chocolate truffle introduced in 1869 by Maison Siraudin, a Paris confectioner. It is icing or glaze used as a filling for pastries and cakes. It can also be used as a dip with fresh fruits or churros. Ahead, check out the easy recipe to make one.
200 grams of dark chocolate
3 cups of milk
*Begin by putting a saucepan on medium heat and to it add 100 ml of milk. Heat it until it comes to a boil.
*Next, once it has come to boil, turn off the heat and add the roughly chopped pieces of chocolate.
*With a spatula keep stirring until the chocolate melts into the milk and the mixture becomes thick.
*Ensure that you keep stirring and there are no lumps. Transfer it to a bowl and let it sit for a good 1 hour in the fridge.
*Your ganache is ready! Use a knife to spread it across your cake.
You can heat it a little and drizzle over your fruits as well. Or cut your cake into two circular halves and fill it with this ganache as a chocolate filling.
What are you cooking tonight?
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