Happy New Year 2018 to everyone! I hope you’ve all had a lovely Christmas and a great New Year’s Eve. 😃 I’ve had a really nice and quiet time – it was just my husband and me indulging in all the great food and relaxing together. For New Year’s Eve we sat down and had Raclette – if you’ve never heard of it, you definitely have to try it sometime! It’s basically a tabletop grill with a grill plate on top and space for little pans underneath the grill. So on the top you can grill a variety of meats and vegetables, while underneath you can fill up your little pan with veggies and top with cheese and put under the grill to melt. It’s a popular thing to have for New Year’s Eve in Germany and it’s the ideal party food, because you only have to chop up some veggies and meat and everybody cooks their own things! Have you had Raclette before and if yes, what’s your favourite ingredient for it?
It’s been a little while since my last post, life has just kind of got in the way lately. I managed to get ill towards the end of Christmas and over New Year’s. It was the most persistent cold I’ve had in a while and it just made me so incredibly tired all the time. On top of that I’m still getting used to my new job and I’m actually working a few more hours than I was anticipating, so there has been less time to bake and sit down and write everything up for the blog. I’ll try and get a bit better at organising my time again now and hopefully I’ll be able to post a bit more regularly again from now on.
Today I have got a cake basics recipe for you: chocolate ganache! You can make this out of white, milk or dark chocolate and I’ve included the amounts for each type of chocolate below. I usually use a mix of milk and dark chocolate, which gives it the perfect balance of sweetness and richness for me. You could also use flavoured chocolate, like chocolate orange or mint chocolate to mix it up a bit.
Ganache is actually really versatile and you can use it for cakes, cupcakes and desserts. You can fill cakes with the cooled ganache or spread it over cupcakes, or whip it up like cream and pipe it onto cakes and cupcakes. It can also be used in layered desserts, poured over cheesecakes or used as a dipping sauce for fruit, marshmallows and anything else you can think of!
You will need
Chocolate of your choice: 400g white OR 300g milk OR 200g dark chocolate
200ml whipping cream
- Heat the cream to just before boiling either on the hobs or in the microwave. Add in the chopped chocolate, cover and leave to sit for a couple of minutes to let the chocolate start melting.
- Stir the ganache until you have a smooth, silky consistency. If necessary you can put it back in the microwave to melt the last bits of chocolate if it hasn’t all completely melted. Leave to cool for a few hours if you need it at a spreadable consistency. Will keep in the fridge for about 1 week.