Chocolate Ganache

• 200 g (7 oz) Valrhona Manjari Chocolate (64%)
• 50

Put the chocolate and butter in a small stainless-steel bowl over a pan of barely simmering water. When the chocolate starts to melt a little, place the cream into a separate pan and warm to 90°C (195°F), just before boiling point. Pour the cream onto the chocolate and butter, mix well and allow the chocolate and butter to dissolve completely in the cream. Once the mixture is homogenised, remov