Chocolate ganache can be a great addition to your homemade desserts, but things can easily go wrong. Find out how to avoid ...

Warm cream and boil for one minute, stirring occasionally. The mixture should thicken slightly. Add gelatin, mix and strain over chocolate. Let the ganache sit for one minute and blend with immersion ...

Top your cakes with a silky white chocolate ganache, or use it to make truffles. Be sure to use good-quality chocolate for ...

To make the blackberry tart with white chocolate ganache, start with the shortcrust pastry: in a bowl, mix the butter, sugar (1), lemon zest (2), and salt (3), then work with your hands until the ...

Dainty gingernut biscuits are given the gold star treatment, sandwiched with white chocolate ganache and topped with gold almonds. Equipment and preparation: you will need a pestle and mortar ...

Ganache sounds like the kind of thing that you would find in a French patisserie or a fancy chocolate shop, and this classic preparation definitely is key to many desserts. But the truth is ...

For the dark chocolate buttercream, repeat the method for the white chocolate buttercream. For the ganache, heat the double cream in a saucepan until just boiling, then remove from the heat.

Ice with a white chocolate ganache to which icing sugar has been added. Or just dust with icing sugar.