I love this method of making ganache, adapted from "I Love Chocolate, I Love Thermomix." Much easier than conventional methods, and very consistent result.
This New York chocolate cheesecake was covered with Lindt ganache and piped with creamy chocolate frosting.
ILB chocolate cake covered with ganache, and filled with a layer of ganache.
INGREDIENTS
200g chocolate (my preference is Lindt dark chocolate or Whitaker chocolate, but you can use your favourite brand of course)
200g cream
This ratio of 1:1 is good for covering a cake. Try 2 chocolate : 1 cream for thicker ganache for piping purposes.
METHOD
1. Chop chocolate (that had been broken into smaller pieces) 10sec sp 8
2. Add cream. 50C 1-half mins sp 2.
3. Continue at sp 2 30sec. Repeat at 50C, if necessary.
4. Pour gently over cake, if using as glaze. Guide with palette knife if necessary.
5. For piping, pour into clean bowl. Wait for it to set a bit. Then whisk with balloon whisk until piping consistence is achieved
