100 g dark chocolate
100 g cream (at least 30% fat)
- Gently melt the ingredients together and stir until the chocolate and cream bind together.
- Allow the cream to cool until almost firm.
For this recipe, the ratio is 1:1, which means it is a soft consistency ganache. For my basic macaron recipe, you will need 150g of cream, whether you choose a ganache or a buttercream.
If you want a firmer ganache, then you have to increase the ratio of chocolate. 1:3 gives a chocolate ganache that can be cut. 1:2 gives a ganache with a medium-firm consistency that is great for piping or as a praline filling.
GOOD TO KNOW
Ganache is a mixture of chocolate and cream that is often used as a filling for pralines. The taste of your ganache is dependent on the quality of your chocolate, so here – as so often – high quality is required.