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Friday, 8 February 2013

Chocolate ganache

Chocolate ganache is extremely versatile. As mentioned before, it's perfect for sandwiching together macarons, but it can also be made into truffles or used as the icing on a rich chocolate cake.

This quantity of ganache will fill and cover a 20cm chocolate sandwich cake.

400g dark chocolate (buy the best quality you can), broken up
380g whipping cream
100g butter

Simply place the broken up chocolate into a bowl. Heat the cream up until almost boiling, stirring occasionally. The pour the cream onto the chocolate, stirring in order to melt the chocolate. Add the butter and stir to combine. Leave to cool. If you cover the ganache with cling film so that the cling film touches the surface, this helps to prevent a skin from forming.

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