CHOCOLATE GANACHE
This simple to make and wonderful chocolate ganache is made in minutes and can be adjusted to produce a lighter or thicker sauce for the type of ganache you require - from simple glazing for the top of cakes to a cream-type filling for cakes or as piping for a topping for cupcakes or firm decoration for cakes. A variety of chocolates can be used, but for keto/low-carb diets, I use Montezuma's 100% black chocolate, which has only 4 net carbs per 90g pack. For sweet teeth like mine, I add a little sugar substitute to counter the dark bitter chocolate taste, but if you love bitter chocolate, then you can omit the sugar substitute. You could also use the amazing variety of flavoured chocolates (just keep an eye on the carb content if this is important to you). This quantity of ganache (with the ingredients I use) is only 10.6 net carbs.
- 90g Montezuma 100% Black Chocolate (shredded with a sharp knife)
- 225ml Double Cream
- 5 tblsp Bocha Sweet Granulated sugar substitute (optional)
- Add your finely shredded chocolate to a medium-sized bowl
- Gently heat the cream and Bocha Sweet (if used) until just boiling
- Pour the hot milk over the chocolate
- Stir gently until thoroughly combined
- Allow to cool slightly and the ganache will thicken as it cools
- Once the ganache has reached a thick consistency, pour it onto your cake and allow a little to dribble over the sides.
- If the ganache is too runny, it will pour off the cake. If it is too thick, you'll have to spread it and lose the shiny, smooth look. You need to judge when it's thick enough to pour onto your cake and set. Either way is fine. It's a personal preference.