How to Make Mary Berry Chocolate Cake Recipe Ganache

Pro Ganache

It's such a simple and delectable dessert topping.

Recipe Summary Pro Ganache

Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.

Ingredients | Mary Berry Chocolate Cake Recipe Ganache

2 cups semisweet chocolate chips

2 cups heavy cream

2 teaspoons vanilla extract

Directions

Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.

Info | Mary Berry Chocolate Cake Recipe Ganache

prep: 15 mins total: 15 mins Servings: 32 Yield: 4 cups

TAG : Pro Ganache

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