Basic dark chocolate ganache

Basic dark chocolate ganache

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 250 g dark chocolate chips (at least 70% cocoa solids) in a large heatproof bowl.
  2. Meanwhile, bring 200 ml thick (double/heavy) cream to the boil in a saucepan, then remove the pan from the heat.
  3. Pour the cream onto the chocolate.
  4. Stir the cream and mix until combined.
  5. Add 30 g butter, a cube at a time, stirring after each addition until the butter is well mixed.
  6. The ganache should be smooth and glossy. Leave to set for at least 4 hours before making into truffles, or the mixture/ganache can be used to glaze cakes and as a filling for chocolates.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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