Ganache is easy to make and work with, but taking care with the ingredients and technique will avoid any mishaps. This recipe makes enough to fill and coat an 18–20cm/7–8in two-layer cake.

Couverture: The technical name for the high-quality chocolate used to make confections and pastries, from the French couvrir, “to cover.” Ganache: Couverture is added to boiled cream to make ...

Step 2: Add it to your bowl of chopped milk chocolate. Cover it with plastic and later, give it a good mix. 3) White chocolate with gin and lime Step 1: Take some fresh cream and bring it to a boil.

Let it melt. Step 2. Once it is melted, mix it well and prepare a chocolate ganache. Store it in refrigerator. Step 3. Now, let's prepare a cake mix. Take oil, powdered sugar in a bowl and mix. Step 4 ...