Monday, 17 September 2012

Chocolate Ganache

Chocolate Ganache
You Will Need: Small saucepan, wooden spoon, medium bowl, scales, measuing jug, chopping board and sharp knife, clingfilm

100ml extra thick cream
200g dark chocolate

1) Break the chocolate into small pieces and chop as small as you can.  Pour these chips into the bowl.
2) Heat the cream until hot but not boiling.  Pour swiftly over the chocolate, and stir rapidly until all of the chocolate is melted.  If the cream becomes too cool, heat the ganache very gently again over a pan of hot water.
3) When mixed, cover the ganache with clingfilm, and allow to cool back to room temperature.  Chill in the fridge.
4) To make truffles, cover your hands in cocoa powder, take teaspoonfuls of room-temperature ganache, roll into balls and then roll in cocoa, chopped nuts or other flavourings.  Ganache can also be piped as a decoration or filling.

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