Easy Dark Chocolate Ganache

Who doesn’t love rich and creamy chocolate ganache? This easy, decadent recipe can either be enjoyed on its own, poured warm over seasonal fruit and ice cream, or used as a rich filling in a layered cake.

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The key to mastering the art of chocolate is time and temperature. You can’t rush chocolate and it waits for no one! Chocolate crystalizes at specific temperatures, so a digital thermometer is a must if you want to obtain the proper texture and mouthfeel. Another key appliance is a handheld mixer. Chocolate is composed of cocoa butter, so when adding any liquids, it’s important that you thoroughly emulsify it (like making a mayonnaise or salad dressing.)

Despite chocolate’s tendency to be a diva to work with, this recipe is designed to be quick and simple. As long as I keep my chocolate stash hidden away from Stu and the girls, I *usually* have everything on hand to whip this up and satisfy any sudden cravings.

Ingredients

500g cream*

50g honey

500g dark chocolate pistoles

200g butter, room temperature and cut into small cubes

Directions

1. Weigh chocolate into a medium-size bowl.

2. Weigh honey and cream in a saucepan and bring to a boil.

3. Pour hot cream over the dark chocolate and let it sit for a couple of minutes to let the chocolate melt.

4. Using a spatula, start to stir in the centre in a tight circle, until you have a shiny dark mass of chocolate ganache.

5. Then slowly widen your circle while stirring to include non-emulsified ganache until all of it looks uniform and glossy.

6. Emulsify with a handheld mixer to ensure a perfectly emulsified ganache, careful not to incorporate air bubbles.

7. When the chocolate mixture is about 30°C, add the cubed butter and gently mix it in.

To be enjoyed without moderation!

*Can substitute with non-dairy milk, tea, coffee or fruit purée to modify the flavour.