Making a basic ganache

Name: Making a basic ganache
Ingredients: 350 g/12 oz dark (bittersweet) chocolate (66-70% cocoa solids), chopped; 350 g/12 oz dark (bittersweet) chocolate (66-70% cocoa solids), chopped; 120 ml/4 fl oz/½ cup double (heavy) cream; 50 g/2 oz/4 tbsp unsalted butter, softened (it needs to be very soft)

Preparation info

Makes
60-100
truffles

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

The two most important things to consider when making ganache are mixing and temperature. The temperature must be controlled – a chocolate thermometer that shows very low temperatures is essential for making ganache.

Ingredients

350 g/12 oz dark (bittersweet) chocolate (66-70% cocoa solids), chopped
120 ml/

Dessert
Gluten-free
Vegetarian

Method

Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water to 46°C/115°F on a chocolate thermometer.
Meanwhile, gently warm the double cream to the same temperature in a separate pan. When both the melted chocolate and the cream have reached the required temperature, they are ready to be emulsi