Delia Smith Chocolate Ganache is crafted with two bars of quality semi-sweet chocolate, finely chopped, and heavy cream. This decadent treat requires only minutes to prepare and offers a luscious experience in just two hours of cooling. Perfect for various occasions, it yields a delightful serving for any sweet craving. sweetness, and warmth.
More Delia Smith Recipe:
🤎 Why You’ll Love This Chocolate Ganache Recipe:
- Heavenly Smooth Texture: Indulge in the velvety blend of finely chopped chocolate and heavy cream.
- Quick and Easy: With just a few ingredients and simple steps, this recipe is a time-saving delight.
- Versatility: Use it as a spoonable topping or whip it for a lighter texture, and flexibility at its best.
❓ What Is Delia Smith’s Chocolate Ganache Recipe?
Delia Smith Chocolate Ganache combines semi-sweet chocolate bars, heavy cream, or heavy whipping cream.
🍫 Delia Smith Chocolate Ganache Ingredients
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see Note about using white chocolate)*
- 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
🍯 How To Make Delia Smith Chocolate Ganache
- In a medium heatproof bowl, combine the chopped chocolate.
- Bring the cream to a low simmer in a small saucepan set over medium heat. (Make sure it doesn’t boil over quickly, that would be dangerous!) To soften the chocolate, pour over the mixture and set aside for two or three minutes.
- Gradually mix in the melted chocolate using a metal spoon or a little rubber spatula until smooth.
- For the chocolate and cream to melt more rapidly, the finer the chocolate should be chopped.
- Avoid microwaving it if it is not melting. Refer to the blog entry up top for guidance on fixing chocolate ganache.
- Either sprinkle it immediately or allow it to cool to room temperature to thicken. Either way, ganache is ready to use.
- After two hours, it will have cooled completely. Cooling the ganache in the fridge will hasten the process, but it won’t be uniform.
- To keep it smooth and even while it sets in the fridge, stir it occasionally.
- After the ganache has cooled and thickened, it can be spooned or piped.
- Another option is to whip the thickened ganache until it becomes light in color and texture, which should take about 4 minutes on medium-high speed, using a handheld or stand mixer with a whisk attachment.
- Keep the ganache covered and chilled for up to five days. The ganache can be covered tightly and frozen for up to three months when it has cooled entirely.
- Put it in the fridge to thaw. Whether you’re using a double boiler or just a heat-proof bowl set over a pot of simmering water, be sure to whisk the mixture regularly over low heat to reheat or thin it down again.
- Simmer the water without allowing the bowl’s base to touch it.
💭 Recipe Tips:
- Quality Chocolate Matters: Ensure you use high-quality semi-sweet chocolate for the best flavor and texture in your ganache.
- Finely Chop the Chocolate: Finely chop the chocolate bars to expedite the melting process and achieve a smoother ganache.
- Low Simmer for Cream: When bringing the cream to a simmer, maintain a low heat to prevent it from boiling over quickly and causing potential hazards.
🥞 What To Serve With Chocolate Ganache?
Serve Chocolate Ganache with Cookies and Biscuits, Cupcakes, Brownies, Ice Cream, Cheesecake, Pancakes or Waffles.
🎚 How To Store Leftovers Chocolate Ganache?
- In the fridge: Store leftover chocolate Ganache in an airtight container, and consume for 4 days.
- In the freezer: Store leftover chocolate Ganache in a suitable container for 3 months.
🥵 How To Reheat Leftovers Chocolate Ganache?
- In the oven: Place Leftovers Chocolate Ganache in a preheated oven for 1 to 2 minutes.
- In the microwave: Heat leftover chocolate Ganache for 15 to seconds, stirring.
- On the stove: Reheat leftover chocolate Ganache over low heat, stirring consistently for 1 to 2 minutes, ensuring even heating.
FAQ’S:
How Do I Soften The Chocolate For The Ganache?
To soften the chocolate for the ganache, finely chop two 4-ounce semi-sweet chocolate bars (113g each) and combine them in a heatproof bowl.
Can I Use White Chocolate Instead Of Semi-sweet for This Ganache?
It is not recommended to use white chocolate for this ganache. The recipe specifically calls for quality semi-sweet chocolate bars. Refer to the note about using white chocolate for additional guidance.
How Can I Speed Up the Melting Process Of Chocolate And Cream?
For a faster melting process of chocolate and cream, finely chop the chocolate. The finer the chocolate, the more rapidly it will melt.
How Can I Prevent Ganache From Becoming Too Thick While Sitting in the Fridge?
To prevent the ganache from becoming too thick while sitting in the fridge, stir it occasionally. While cooling in the fridge speeds up the process, occasional stirring ensures a smooth and even consistency, preventing excessive thickness.
More Delia Smith Recipe:
Delia Smith Chocolate Ganache Nutrition Facts:
- Calories: 310
- Calories from Fat: 150
- Total Fat: 17g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 300mg
- Total Carbohydrates: 37g
- Sugars: 31g
- Protein: 3g
Delia Smith Chocolate Ganache
Description
Delia Smith Chocolate Ganache is crafted with two bars of quality semi-sweet chocolate, finely chopped, and heavy cream. This decadent treat requires only minutes to prepare and offers a luscious experience in just two hours of cooling. Perfect for various occasions, it yields a delightful serving for any sweet craving. sweetness, and warmth.
Ingredients
Instructions
- In a medium heatproof bowl, combine the chopped chocolate.
- Bring the cream to a low simmer in a small saucepan set over medium heat. (Make sure it doesn’t boil over quickly, that would be dangerous!) To soften the chocolate, pour over the mixture and set aside for two or three minutes.
- Gradually mix in the melted chocolate using a metal spoon or a little rubber spatula until smooth.
- For the chocolate and cream to melt more rapidly, the finer the chocolate should be chopped.
- Avoid microwaving it if it is not melting. Refer to the blog entry up top for guidance on fixing chocolate ganache.
- Either sprinkle it immediately or allow it to cool to room temperature to thicken. Either way, ganache is ready to use.
- After two hours, it will have cooled completely. Cooling the ganache in the fridge will hasten the process, but it won’t be uniform.
- To keep it smooth and even while it sets in the fridge, stir it occasionally.
- After the ganache has cooled and thickened, it can be spooned or piped.
- Another option is to whip the thickened ganache until it becomes light in color and texture, which should take about 4 minutes on medium-high speed, using a handheld or stand mixer with a whisk attachment.
- Keep the ganache covered and chilled for up to five days. The ganache can be covered tightly and frozen for up to three months when it has cooled entirely.
- Put it in the fridge to thaw. Whether you’re using a double boiler or just a heat-proof bowl set over a pot of simmering water, be sure to whisk the mixture regularly over low heat to reheat or thin it down again.
- Simmer the water without allowing the bowl’s base to touch it.
Notes
- Quality Chocolate Matters: Ensure you use high-quality semi-sweet chocolate for the best flavor and texture in your ganache.
Finely Chop the Chocolate: Finely chop the chocolate bars to expedite the melting process and achieve a smoother ganache.
Low Simmer for Cream: When bringing the cream to a simmer, maintain a low heat to prevent it from boiling over quickly and causing potential hazards.