Chocolate Ganache without cream

Ganache (/ɡəˈnɑːʃ/; from the French word for "jowl") is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture.

 Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. 

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency.

 Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. 

Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. 

Todays chocolate ganache recipe is without using cream .we are going to use milk & butter to make ganache .I have mentioned quantity of cream in case you are using cream .recipe source is Nigella .com

The ganache colour will depend on type of chocolate you are using

Ingredients

Dark Chocolate Chips/ Cadbury chocalte bar cut into pieces – 100 gm (I had used cadbury silk chocolate so you will find the colour of my ganache light brown)

Butter – 25 gms (replace with 80ml cream)

Milk – 60 ml

Method

1.Take milk and butter in a sauce pan and heat it up. Or you can microwave for 40 sec or till butter melts.

2.Once the butter is melted switch off the flame and add in chocolate chips/cadbury choclate pieces.

3.Let it cool whisk it with help of a whisk .When everything is mixed smoothly keep it in the freezer for 20 mins.

4.When it reaches the right consistency remove it out of the fridge and pour over cake