Nigella Chocolate Ganache is made with dark chocolate, heavy cream, unsalted butter, and vanilla extract. This Chocolate sauce, perfect for drizzling over cakes, takes approximately 1 hour and 15 minutes to prepare, including cooling time, and serves up to 4 people.
Uncover The Enchanting Charms Of This Recipe
- Decadent Indulgence. Nigella Chocolate Ganache is decadent. Dark chocolate and heavy cream make an appealing velvety mouthfeel.
- Versatile Delight. This ganache can glaze cakes, fill pastries, or dip fruits. Its rich chocolate flavor and creamy texture make it a versatile dish for any occasion.
- Easy Preparation. This basic dish requires few ingredients and processes. A delicious ganache may be made quickly to dazzle visitors and fulfill chocolate cravings.
What Is Nigella Chocolate Ganache?
Nigella Chocolate Ganache is a rich and velvety smooth chocolate sauce made from dark chocolate, heavy cream, and butter. It derives its name from the renowned British food writer and television personality, Nigella Lawson. This indulgent ganache offers an intense chocolate flavor and a luxurious texture, perfect for glazing, filling, or topping various desserts.
Nigella Chocolate Ganache Ingredients
- 200g dark chocolate
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions For Nigella Chocolate Ganache
- Place the dark chocolate pieces in a heat-resistant receptacle and break them into small pieces.
- Warm the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from flame right away.
- Pour the boiling cream over the dark chocolate and allow it to sit for a minute or two to melt.
- Whisk the mixture gently until the chocolate and cream are completely incorporated and smooth.
- Continue whisking until the butter is completely dissolved and incorporated into the ganache after adding the unsalted butter.
- Stir in the vanilla extract, imparting its delectable flavor to the ganache.
- Before using it as a glaze or filling, allow the ganache to slightly chill. If desirable, you can refrigerate it to make it more solid.
Recipe Tips
- For the finest flavor and texture, use high-quality dark chocolate with at least 70% cocoa solids in your Nigella Chocolate Ganache.
- When preparing ganache, be cautious not to overheat the cream, as this can cause the chocolate to seize or become grainy. It should be heated until it begins to simmer.
- If you prefer a thinner ganache, slightly increase the quantity of heavy cream. For a denser consistency, reduce the amount of cream used.
- Before incorporating it into the ganache, infuse the cream with flavors such as espresso, mint, or citrus zest for a subtle twist.
- If you run out of heavy cream, you can substitute dairy-free coconut cream in its place. Note, however, that this may impart a subtle coconut flavor to the ganache.
What To Do With Chocolate Ganache?
Chocolate ganache pairs wonderfully with a variety of desserts and treats. Some delectable options to serve alongside chocolate ganache include fresh fruits like strawberries or raspberries, profiteroles, macarons, pound cake, brownies, cookies, or even as a luscious dip for pretzels. The possibilities are endless for creating a truly delightful dessert experience.
How To Store Chocolate Ganache?
- In The Fridge. Refrigerate Traditional Nigella Chocolate Ganache in an airtight jar. Refrigerate it for 5 days. Let it cool to room temperature and whisk to smooth it before using.
- In The Freezer. Pour Traditional Nigella Chocolate Ganache into a freezer-safe jar or split it. Leave room because the frozen ganache expands. Close securely and date. Freeze it for 3 months.
How To Reheat Chocolate Ganache?
- Double Boiler Method. Put the ganache in a heatproof basin over simmering water. Stir until smooth. Avoid water contact with the ganache.
- Microwave Method. Transfer the ganache to a microwave-safe bowl. Stir after each 10-15 second heating interval. Continue until the ganache melts. Chocolate burns readily in the microwave.
- Stovetop Method. Stir ganache in a small saucepan over low heat. Melt the ganache to the appropriate temperature. High heat burns ganache.
FAQs
What Is The Best Type Of Chocolate To Use For Chocolate Ganache?
High-quality dark chocolate, preferably with at least 70% cocoa content, is ideal for ganache. Its luxurious taste makes the ganache much more enjoyable.
How Do You Fix Ganache If It Becomes Too Thick?
To fix the thick ganache, gradually add warm cream, whisking until desired consistency. Alternately, you can reheat the ganache in small increments, stirring between each, until it is silky and pourable.
Can You Add Nuts Or Other Mix-ins To Ganache?
Yes, nuts and mix-ins like chopped almonds or flavored extracts can be added to ganache to enhance texture and flavor.
How Do You Prevent Ganache From Cracking?
To prevent ganache from cracking, properly emulsify by pouring hot cream over chopped chocolate. After resting, whisk it to a smooth consistency.
Try More Nigella Recipes:
Nigella Chocolate Ganache Nutrition Facts
Amount Per Serving
- Calories: 150
- Fat: 8g
- Carbohydrates: 6g
- Sugar: 4g
- Protein: 2 g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Chocolate Ganache
Description
Dark chocolate, heavy cream, and butter come together in this simple yet delicious ganache recipe by Nigella Chocolate to create a luxurious sauce that can be used to top off any sweet treat. This rich ganache is a chocolate lover’s dream come true, and it goes wonderfully with cakes, cookies, or as a simple drizzle.
Ingredients
Instructions
- Place the dark chocolate pieces in a heat-resistant receptacle and break them into small pieces.
- Warm the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from flame right away.
- Pour the boiling cream over the dark chocolate and allow it to sit for a minute or two to melt.
- Whisk the mixture gently until the chocolate and cream are completely incorporated and smooth.
- Continue whisking until the butter is completely dissolved and incorporated into the ganache after adding the unsalted butter.
- Stir in the vanilla extract, imparting its delectable flavor to the ganache.
- Before using it as a glaze or filling, allow the ganache to slightly chill. If desirable, you can refrigerate it to make it more solid.
Notes
- For the finest flavor and texture, use high-quality dark chocolate with at least 70% cocoa solids in your Nigella Chocolate Ganache.
- When preparing ganache, be cautious not to overheat the cream, as this can cause the chocolate to seize or become grainy. It should be heated until it begins to simmer.
- If you prefer a thinner ganache, slightly increase the quantity of heavy cream. For a denser consistency, reduce the amount of cream used.
- Before incorporating it into the ganache, infuse the cream with flavors such as espresso, mint, or citrus zest for a subtle twist.
- If you run out of heavy cream, you can substitute dairy-free coconut cream in its place. Note, however, that this may impart a subtle coconut flavor to the ganache.