Butter

Butter is often added to ganache. It contributes fat to the dispersed phase of the emulsion and lowers the melting point as a result of the eutectic effect. (See Eutetics.) Whether or not to add butter depends largely on the variety of cream and chocolate chosen and whether a liquid flavoring is used. (See Ganache Formulation Guidelines.) Lower-fat creams may require the addition of butter; however, adding butter to ganache made using high-fat cream can lead to separation due to excess fat. Because butter is itself an emulsion, do not melt it before adding it to ganache, but rather soften it and stir it into the completed emulsion in order to guard against separation and to preserve the smooth mouthfeel. Butter is not counted as a liquefier in ganache formulation.