Tuesday, January 18, 2011

Dark chocolate ganache


350g quality dark chocolate (I used Callebaut)
250g thin cream (35% fat)
30g butter (optional)


  • Heat cream, just to boiling point in a saucepan then pour over the chocolate.
  • Give it a little wiggle to submerge the chocolate in the cream
  • Cover with glad wrap & stand for a few minutes
  • Whisk until smooth & glossy
  • transfer to a Tupperware container

You can use it at a sauce at this stage or cool in the fridge until it comes to a spreadable consistency to ice cakes, fill macarons or make truffles.

Store covered in the refrigerator for up to one week

1 comment:

  1. I wasn't too far from licking my screen.
    thank you for sharing the recipe Louisa.