Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 9:26 pm NZ time
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Chocolate Ganache
Chef: Tamara Jane as heard on Afternoons Saturday 2 May 2009
Tags: chocolate, baking, icing
(From her new book, Divine Cupcakes)
For Chocolate and Rasberry Cupcakes
Ingredients
Dark Chocolate Ganache
400g dark chocolate
375ml cream
White Chocolate Ganache
600g white chocolate
250ml cream
Method
Melt the chocolate and cream together over a saucepan of gently simmering water or in the microwave on low power.
Stir to combine and set aside to cool before use.
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