Soft Chocolate Ganache

Preparation info

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By Peter Gilmore

Published 2014

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  • 50 g ( oz) valrhona manjari 64% chocolate
  • 50 g ( oz) amedei chuao (extra dark chocolate 70%)
  • 125 ml (4 fl oz) pure cream (35% fat)
  • 25 g (1 oz) unsalted butter, diced, at room temperature


Finely chop the chocolate and combine in a heatproof bowl. Bring the cream to just below boiling point and pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Cool the chocolate until it reaches 30°C (86°F) and whisk in the butter until well incorporated, smooth and glossy. This ganache is used at room temperature and will need to be made 2 hours prior to plating the dessert to allow it to cool down to room temperature.