Chocolate Ganache

Ganache - Parisian Cream

Ganache - Parisian Cream

Ganache, also known as Parisian Cream, can be used as a glaze, icing or filling for cakes and pastries. According to French history it was invented in a Paris p√Ętisserie in the 1850's by an apprentice who accidentally poured boiling cream into a nearby bowl of chocolate, the chef called him a ganache, an old french word for moron or imbecile, but instead of being unusable, it turned out to be delicious and so is was named after the nickname of its inventor.

  • 250g dark chocolate, chopped
  • 15 cl fresh single cream
  • 40g of butter
  • 1 tablespoon dark rum (optional)

  1. Place the chocolate into a mixing bowl.

  2. Heat the cream in a sauce pan over medium heat. Bring just to a boil, be carefully because it will boil over if left to long.

  3. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

  4. Add the butter and mix well

  5. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake.

For a frosting or chocolate filling, allow the mixture to cool until thickened, and then whisk until light and fluffy.

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