William Curley, Suzue Curley

Dark Chocolate Ganache

Preparation info
  • Makes

    575 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ganache is an emulsion of couverture chocolate and cream. Other liquids can also be added, such as fruit purées. The key to a good ganache is the quality of the ingredients. We always use Amedei chocolate for the best results.

Ingredients

  • 300 ml (½ pint/1¼ cups) whipping (pouring) cream
  • 250

Method

  • Put the cream in a saucepan. Bring to the boil. (1)

  • Put the chopped chocolate in a mixing bowl. Pour the boiled cream over the chocolate and mix until emulsified and a ganache consistency is formed. (2-3)