How to Create a Rich and Glossy Bournville Ganache for Mousse

A rich and glossy ganache made with quality dark chocolate; the likes of Cadbury Bournville Dark Chocolate make for the perfect addition to luxurious mousses. We have a classic recipe for the delicious classic chocolate mousse and also tips on how to boost its richness and also get that perfect gloss like a squeaky-clean glass pane. While this recipe might be a basic one, you can also add flavors like an elaborate Mango Mousse with Hazelnuts & Bournville Ganache. But first, the recipe!

Cadbury Bournville Ganache

Ingredients

- 4 Cadbury Bournville 50% Dark Chocolate Bars, finely chopped

- 1 cup heavy cream or heavy whipping cream

Instructions

1. Take the Cadbury Bournville dark chocolate bars on a chopping board and using a sharp knife chop them down. Make sure to chop as finely as possible, so it melts readily, later. Transfer to a mid-sized heatproof bowl. Set aside.
2. Heat cream in a saucepan, on medium heat until it starts simmering. Once it starts to steam, not boiling, remove from heat and pour over the chopped chocolate. Let it sit for 2-3 minutes, undisturbed to melt the chocolate.
3. Use a metal spoon or spatula and carefully stir the cream-chocolate mix until combined well and the chocolate is all melted.
4. Your ganache is ready to use, to be used as a drizzle. If you want a thicker version, let it sit at room temperature to cool, which takes about 2 hours. You can speed up the cooling process by refrigerating it. Make sure to stir with a spoon to make sure it cools evenly.
5. Top this ganache on cakes, muffins and mousses with a spoon or pipe it through a piping bag, with a piping tip over cakes and other baked goods.

Tips and Tricks to Create a Rich and Glossy Bournville Ganache for Mousse

Now that the recipe is out of the way, let’s explore on what contributes to the gloss and sheen of the perfect ganache used in the luxurious mousse.

Tempering the Chocolate

This might sound like an intimidating one, but it’s nothing but heating and cooling the chocolate that helps in creating crystals in the cocoa butter that makes it hold form more readily. This lends the chocolate to have that smooth and glossy look with the perfect snap when broken. The temperature should also be closely monitored when working with chocolate, because it is quite delicate. Too much of it can burn it and too less might affect the quality of the chocolate. You can temper chocolate en masse if you temper it correctly. But this only if you are quite assiduous and don’t mind the extra labor for this requires a dedication that many bakers find intimidating and there are particular machines to help of achieve this.

Use Glucose and Corn Syrup

Ganache is a two-ingredient recipe, but some bakers like to add liquid glucose or a little bit of corn syrup to the ganache, whether you use white or dark chocolate. Just a tiny amount will differentiate the regular ganache from the upgraded variety. And ganache tends to lose than sheen when it cools down, the glucose or corn syrup added to it will help ut retain that shiny look. Go pro with this little trick!

The Golden Ratio

The French are quite particular with their food and ganache is no exception. Ganache, which is an emulsion of chocolate in warm cream, that was discovered accidentally, uses the golden 2:1 ratio. The golden rule and a basic one at that is to use the 2:1 ratio of chocolate:cream. The cream should be warm not boiling hot to melt the chocolate to minimize bubbles and create the ultimate glossy ganache.

Some Unsalted Butter

Butter is that BFF who always shows up for their bestie chocolate, while that mostly goes for cakes, this also works for ganache. Some bakers swear by it because aside from the gloss, butter makes your ganache develop a melt-in-the mouth feel. All you need to do is cut up a small amount of room temperature butter and stir it in the mixture and blend as usual.

Using Quality Ingredients

The French thrive on luxury and the finer things in life so, for a French creation like ganache, you have to pick good quality ingredients. This is one area you shouldn’t skimp on and expect a rich and glossy ganache that is perfect for the luxurious dessert that is mousse.