Chocolate Ganache Buttercream

Name: Chocolate Ganache Buttercream
Yield: 1.05 kg (2 lb 5 oz)
Cuisine: British
Ingredients: 175 g (6 oz) dark chocolate (70% cocoa solids), broken into pieces; 175 g (6 oz) dark chocolate (70% cocoa solids), broken into pieces; 125 g (4½ oz) fresh double cream; 1 quantity of buttercream

Preparation info

1.05
kg

Difficulty
Easy

Appears in

Spectacular Cakes

By Mich Turner

Published 2005

About

Chocolate ganache is a blend of boiled cream and chocolate. It has a smooth, rich, velvety texture that literally melts in the mouth. Mixed with buttercream it becomes a wonderfully decadent filling or frosting for the chocolate truffle torte.

Ingredients

You Will Need

175 g (6 oz) dark chocolate (70% cocoa solids), broken into pieces
125 g

Europe
United Kingdom
Garnish
Vegetarian
Gluten-free

Method

Place the chocolate pieces in a clean dry bowl. Bring the cream to the boil, remove from the heat and pour over the chocolate. Stir with a wooden spoon until the chocolate is melted and the ganache is smooth and glossy. Allow the chocolate ganache to cool for 15 minutes before beating it into the buttercream. Store any excess buttercream in the refrigerator for up to 2 weeks.