Upgrade Your Favorite Desserts With This Floral Chocolate Ganache

Elevate your favorite desserts with this simple and elegant floral chocolate ganache recipe.

We all love desserts; they hold a special place in all kinds of festive meals. Who doesn’t like concluding their dinner on a sweet note. Since it is the holiday season, the demand for some delicious desserts has increased. From simple cupcakes and cookies to exotic cakes and pies, there are numerous options available to prepare for festive dinners.

However, the decorations on the desserts play an important role in making them presentable and visually appealing. Be it toppings, frosting or a glaze, we pay a lot of attention to this step while preparing any sweet treat. One of the best items to decorate your favorite desserts is a chocolate ganache.

Easy to prepare, Chocolate ganache is uniquely versatile. This smooth, silky and shiny delight can be used as a filling, dip, spread, frosting, topping or a layer for your cake. The use of this ganache is uncountable, and it perfectly fits your cakes, cupcakes, cheesecakes, mousse, pies, fudge, cookies and many other sweet dishes.

The main ingredients required for chocolate ganache are heavy cream and pure chocolate. Do not use half-and-half or whole milk instead of heavy cream as the ganache won't set properly.

For non-dairy alternative canned coconut milk is the best choice. In this recipe semi-sweet chocolate works the best, however you can also use bittersweet or white chocolate. But are you looking for a unique flavor in your ganache? Why not add some floral tones to it? Any edible flowers like lavender, rose, hibiscus can be used for it.

Here is an easy recipe to make floral chocolate ganache for your desserts:

Preparation time:10 minutes

Cooking time:3 minutes

Total time:13 minutes

Yield1 ½ cups

Ingredients

• two 4-ounce semi-sweet chocolate bars (chopped finely)
• 1 cup heavy cream or heavy whipping cream
• Any dry edible flowers (powdered) as required

Method

• Place chopped chocolate in heat-proof bowl. Heat the cream in a saucepan until it begins to gently simmer (over medium heat) make sure it does not boil. Pour the cream and powdered flowers over chocolate and keep it aside for 2–3 minutes to gently soften the chocolate.
• With a metal spoon very gently stir until the mixture until completely combined and the chocolate has melted. Your chocolate ganache is ready to be ready to be used as a drizzle or you can allow it to sit at room temperature to cool and thicken.
• It will completely cool within 2 hours. You can also refrigerate it to speed up this process, but the ganache will not cool evenly. However, if required stir it a few times as it sets in the refrigerator, so it stays even and smooth.
• Once completely cool and thick, you can pipe it with a piping tip or scooped with a spoon.

Storage

Chocolate ganache can be stored in the refrigerator for up to 5 days. Just remember to cover it tightly. Once it cools down completely, it can also be stored in the freezer for up to 3 months. Reheat the ganache on a low flame, stir constantly before serving. For this you can use the stove or a double boiler.

Tips To Make Chocolate Ganache

• The ratio of the chocolate and cream should be 1:1 to get the perfect result.
• Chocolate chips and melts are a better option for ganache that blocks of chocolate.
• Do not boil the cream while preparing this recipe, just heat it gently.
• Make sure that the chocolate melts completely or else your ganache will become lumpy.
• If your ganache is too thin after cooling melt it again for half a minute and add in some more melted chocolate, whisk well until smooth. Cool again and it's ready to use.
• For too thick ganache, you can add some warm cream to make it thinner. Just remember to measure the quantity very carefully as too much cream can make the ganache runny.