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Dark Chocolate Ganache
Preparation info
- Makes
575 g
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
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 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)
Part of
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