Chocolate clafoutis | Jamie Oliver chocolate recipes (2024)

FAQs

How to make chocolate ganache jamie oliver? ›

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

Ganache is a mixture of chocolate and cream in equal parts by weight. In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated.

There is usually more chocolate than cream in ganache filling, which gives it a thick and creamy texture. This thickness is what helps hold all the layers of cake together and give it a denser mouthfeel.

Research suggests that the high amount of sugar in milk chocolate products is what causes tooth decay and cavities within your teeth (2). This is because of the way sugar interacts with some of the bacteria within your mouth.

Potential Health Benefits of Chocolate Milk

The protein, calcium, and vitamin D in chocolate milk, as well as other minerals and electrolytes, provide important nutritional benefits. Bone health. Milk is naturally rich in calcium, an essential nutrient for your bones and teeth.

However, it's high in calories and added sugar, which can contribute to weight gain and may increase your risk of certain chronic diseases. Chocolate milk intake should be closely monitored in children. Too much can contribute to obesity, cavities, and other health issues in kids ( 35 , 36 ).

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

2:1 Ratio Ganache

For a very thick, almost solid fudge-like ganache which is perfect for making truffles or thick fillings for cookie sandwiches, macarons, or tarts, you want to use twice as much chocolate compared to the cream. This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.