Always use the best chocolate you can (see Looking for the Real Thing). Chop it into chunks or break it into squares. In a food processor, continue to chop the chocolate until it is a fine powder. It may actually just start to melt, but that’s fine. If you have any big lumps, it might spoil your ganache. Put the chocolate into a heatproof bowl.
Scald the cream in a pan – allow it to boil and rise up (be careful it doesn’t boil over). Pour about
When all the cream has been mixed in, add the butter. The mixture should still be warm enough to melt it, although it will take a few minutes to beat it in, so there are no lumps left. Do not be tempted to use pre-melted butter, as this will make a very heavy ganache.
© 2003 Chantal Coady. All rights reserved.