Dark chocolate ganache
Ingredients:
350g quality dark chocolate (I used Callebaut)
250g thin cream (35% fat)
30g butter (optional)
Method:
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
350g quality dark chocolate (I used Callebaut)
250g thin cream (35% fat)
30g butter (optional)
Method:
- 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
I wasn't too far from licking my screen.
ReplyDeletethank you for sharing the recipe Louisa.