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Dark Chocolate Ganache

  • 325g dark chocolate
  • 50g butter
  • 125ml double cream
Boil the cream in a pan with a thick base, remove from the heat and put to one side to cool slightly

Melt the chocolate in the microwave or in a bowl over a pan of simmering water, stir in the butter, ensuring the butter is melted & mix well.

Pour in the cream and mix thoroughly

Remove from the heat and allow to cool, the cooling process can be speeded up by putting your ganache in the fridge.

This recipe can be used with milk or white chocolate by omitting the butter.