Dark Chocolate Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 140 ml pouring (35%) cream
  • 150 g valrhona guanaja 70% dark chocolate, finely chopped

Method

  1. Heat the cream in a small heavy-based saucepan over low heat until it reaches simmering point. Place the chocolate in a heatproof bowl, then strain the cream through a fine-mesh sieve over the chocolate. Stir until the chocolate has melted and combined with the cream to form a smooth and shiny ganache. Transfer to a piping bag, then tie the end to seal. Set aside until cool