How To Make Delicious Chocolate Ganache | Only 3 ingredients!

Welcome back to the second ever 2-Minute Tuesday! This delicious simple recipe for my Chocolate Ganache is a stunner! The term "ganache" is what the french refer to as a glaze, icing or filling meade from chocolate and cream, YUM! So quick and easy to make but sure to impress your guests with its silky smooth texture and rich mouth feel. All recipes in metric and US measurements.

***RECIPES & METHOD BELOW***

For those new to my channel (subscribe now http://bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages https://www.facebook.com/JilliantheFoodie/

Chocolate Ganache
500g (2cups) Pure cream (also can use thickened cream, heavy cream or cream for whipping)
300g (1 1/2cups) Dark semi-sweet chocolate chips (at least 50%+)
(I use Callebaut brand 54.5%, Recipe No 811) https://amzn.to/3u4tsHo
1t Vanilla essence (or can use scraped seeds from 1 vanilla pod)

Method
Use a heavy bottomed sauce pan (All-Clad is my favourite) https://amzn.to/3j5fRh8 and add the cream. Use high heat and keep constant watch until the cream starts bubbling and rises up to the top of the saucepan.
Quickly remove from heat and turn the stove off.
Add the chocolate chips and leave for 5 minutes to start melting the chooclate chips.
Take a large stiff whisk and mix mix the chocolate into the cream until fully incorporated.
Add vanilla and mix.
Pour into large bowl or shallow tray and cover the surface directly with plastic wrap. This is for 2 reasons:
1) A lid will cause condensation to form and drip into the ganache and may cause your ganache to seize), and
2) If you put your ganache uncovered into the fridge it will form a thick skin on top when it cools which will then lead to a lumpy mix when you get ready to use it.

Chill for at least a few hours and when ready to use lighty whisk to desired consistency depending on how you want to use your ganache.

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Видео How To Make Delicious Chocolate Ganache | Only 3 ingredients! канала Jillian Butler