How To Make Chocolate Ganache – To Decorate Cakes
I am a chocolate lover and a cake lover, if you’ve seen my pinterest account, I can’t help but pin lots of lovely cakes hand crafted by professionals and amateurs alike. I used to make cakes all the time with my mum but I barely have the time now, with my health problems, parenting and blogging there simply isn’t enough time or energy.
I still love to see decorated cakes and was recently looking at Unicorn cake ideas with my daughter. It was so fun!
What Is Chocolate Ganache?
Ganache is generally a frosting made from chocolate and whipping cream, whereas other frostings might use icing sugar.
It’s hard to get a really shiny looking ganache without cream and loads of chocolate but I’ve found a way using coconut cream which is healthier than whipping cream.
Scroll down for the recipe, it’s great on it’s own as a chocolate sauce for puddings and desserts, or as a cake covering. Or you could just spoon it into your mouth! Don’t let me stop you!
Macabella Chocolate Spread
I got some chocolate spread that’s been really popular in Australia, called Macabella, which is now launching into the UK. It’s made with macadamia nuts and infused with cocoa to produce a premium taste. It’s yummy just on toast and I love the crunchy version.
Macabella do a smooth (Velvet) and a crunchy jar of chocolate. There’s a luxury feel to the packaging. The taste is similar to the hazelnut spreads you can get locally but there is a definite nutty taste that’s unique to the Macadamia nuts.
Today I am using the Macabella chocolate spread in this tasty chocolate recipe.
Chocolate Ganache Ingredients
To make the ganache you need two ingredients.
6 tbsp Macabella velvet or crunchy
180ml Coconut Cream powdered or fresh.
How Do You Make Chocolate Ganache?
I used coconut milk powder mix to make up the coconut cream, and added water as per the package instructions.
Once you have your whipped coconut cream, all you need to do is whisk together with the Macabella spread until the coconut cream and chocolate turns into a smooth mixture.
What if the Ganache is too thin?
If your mixture is too thin you will need to know how to thicken your chocolate ganache. It’s super simple and easy. All you need to do is add more chocolate and the mixture will become thicker.
And there you have your 2 ingredient chocolate ganache using Macabella spread! Yummy!
2 Ingredient Chocolate Coconut Ganache (No cream)
Here is a recipe for chocolate ganache which uses two ingredients and no cream.
Ingredients
- 6 tbsp Macabella velvet or crunchy
- 180ml Coconut Cream powdered or fresh.
Instructions
I used coconut milk powder mix to make up the coconut cream, and added water as per the package instructions.
Once you have your whipped coconut cream, whisk together with the Macabella spread until the coconut cream and chocolate turns into a smooth ganache.
Notes
If your Ganache is too thin you will need to know how to thicken your chocolate ganache. It's super simple and easy. All you need to do is add more chocolate and the mixture will become thicker.
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