Chocolate Ganache


  • 400 g (14 oz) chocolate buttons (53% couverture)


Bring 350 ml (12 fl oz) water to the boil. Place the chocolate in a heatproof bowl, pour over the boiled water and stir until melted and smooth. Allow to cool to 35°C (95°F). Transfer to the bowl of an electric mixer and whisk until cool and thickened slightly. Refrigerate for 2 hours or until set.