Dark Chocolate Ganache Glaze

Name: Dark Chocolate Ganache Glaze
Yield: Makes 600 g (1 lb 6 oz)
Cuisine: French
Ingredients: 50 g (1¾ oz/¼ cup) caster (superfine) sugar; 40 g (1½ oz) liquid glucose; 250 g (9 oz) dark (bittersweet) chocolate (66% cocoa solids) chopped; 260 ml (9 fl oz/scant 1¼ cups) whipping (pouring) cream

Preparation info

Makes
600 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is a light chocolate ganache used as a glaze. It has a wonderful flavour as real chocolate is used as opposed to cocoa powder.

Ingredients

260 ml (9 fl oz/scant 1¼ cups) whipping (pouring) cream
50

Europe
France
Garnish
Vegetarian
Mediterranean
Gluten-free

Method

Put the cream, sugar and liquid glucose in a saucepan and bring to the boil. (1)
Gradually add the hot cream to the chopped chocolate, mixing continuously to form an emulsion. (2-3) Pour into an airtight container and leave to cool before tra